甜酒酿活性乳酸菌饮料的研制.pdfVIP

现代食品科技 Modern Food Science and Technology 2011, Vol.27, No.10 甜酒酿活性乳酸菌饮料的研制 张多敏 1 2 2 2 1 ，陈毓滢 ，周雪松 ，司卫丽 ，赵谋明 （1.华南理工大学轻工与食品学院，广东广州 510640）（2.广州合诚实业有限公司，广东广州 510530） 摘要：本文研究了在活性乳酸菌饮料中加入甜酒酿，探讨了甜酒酿的添加方法以及甜味剂用量、稳定剂用量、产品调酸 pH 值 和均质工艺对产品风味口感及稳定性的影响，结果表明，采用甜酒酿打碎不参与发酵的添加工艺，甜酒酿添加用量为 4.0% ，蔗糖用 量为 7.0%，安赛蜜为0.01%，阿斯巴甜为0.01%，稳定剂用量为0.50%，调酸pH 值为 4.2 时，选择均质压力20 MPa、二次均质，产 n 品风味口感最佳，稳定性良好。 c 关键词：活性乳酸菌饮料；甜酒酿；风味口感；稳定性 . 文章篇号：1673-9078(2011)10-1246-1248 Preparation of an Active Lactobacillus Drink Containing m o Sweet Fermented Rice c 1 2 2 2 1 ZHANG Duo-min , CHEN Yu-ying , ZHOU Xue-song , SI Wei-li , ZHAO Mou-ming . (1.Department of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China) d (2.Guangzhou Honsea Industry CO., LTD, Guangzhou 510530, China) o Abstract: Sweet fermented rice was added to an active lactobacillus drink and the effects of adding method, sweetener amount, stabilizer amount, pH value and homogenizing method on the flavor and texture and stability of the product were studied. The results indicated that, to o f achieve the best quality of the drink, sweet fermented rice should be pulverized, which were not be involved in the fermentation, and its best c