发酵蓝莓乳饮料生产工艺的探讨_薛晓丽.pdf

12 　　　　　　　　　　　　　　　 No.12 CHINA CONDIMENT 2007 12 Dec.2007 薛晓丽 (, 　132101) :以蓝莓、鲜奶为主要原料制成发酵乳饮料,通过试验对稳定剂及饮料配方进行了研 ,结果 表明:复合稳定剂的组成为果胶(0.20%)、CMC(0.15%)、PGA (0.10%);最佳配方为蓝莓汁的添 加量8%, 发酵乳的添加量30%,糖的添加量8%,pH 值4.0。 :蓝莓;稳定剂;发酵乳饮料 :TS252.4　　　:B　　　:1000-9973(2007)12-0053-04 Research about product ion of fermented lact ic acid bacteria beverage mixed with blueberry XUE Xiao-li (Jilin Agric lt ral technology colloage,Jilin 132101,China) Abstract:I mainly made bl eberries and fresh milk into fermented lactic acid bacteria beverage and tested on stabilizer and the prescription of the beverage。The res lt show s that the composition of the compo nd stabilizer is Pectin (0.20%), CMC(0.15%), PGA (0.10%):And the optim m pre- scription on additive is 8%bl eberry j ice,30%fermented lactic acid bacteria,8%s ger and the pH of it is 4.0. Key words:bl eberry;stabilizer;fermented lactic acid bacteria beverage 　　(B lueberry ) 、 ,, ,。, :2007-07-27 ,3h , MCP 1mg/L, 4h,, ,1g/100mL, 2mol/L 、95 ℃、3h 、 ,3h。 、。 3　 3.2　, (h) 1 2 3 4 MCP , (g/100m L) 0.70 0.82 1.09 1.17 ,。 2.3　 : NaOH [1] , , , . ,1%2h , [J]., 2006(7):9 、、MCP -13. 1mg/L、1g/100mL,。 [2]