| 菊花发酵乳饮料工艺优化 |
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| 引用本文： | 陈钢,林晓华,吴克,简素平,汪海利.菊花发酵乳饮料工艺优化[J].乳业科学与技术,2011,34(5):220-223. |
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| 作者姓名： | 陈钢 林晓华 吴克 简素平 汪海利 |
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| 作者单位： | 1. 南昌大学食品科学与技术国家重点实验室,江西南昌,330048
2. 江西南科食品有限公司,江西南昌,330029 |
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| 摘 要： | 以菊花提取液和鲜牛奶为主要原料，杀菌后接种乳酸菌进行乳酸发酵，通过单因素与正交试验确定原料的配比、发酵条件及产品的配方。结果表明，原料最佳配比为菊花提取汁20％、蔗糖8％、鲜牛奶40％；制备该乳饮料的最佳发酵工艺条件为接种量3％、发酵时间4h、温度42℃。
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| 关 键 词： | 菊花 提取液 发酵 稳定性 |
Process Optimization for the Development of a Fermented Milk Beverage of Chrysanthemum Flower Extract |
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| CHEN Gang,LIN Xiao-hua,WU Ke,JIAN Su-ping,WANG Hai-li.Process Optimization for the Development of a Fermented Milk Beverage of Chrysanthemum Flower Extract[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2011,34(5):220-223. |
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| Authors: | CHEN Gang LIN Xiao-hua WU Ke JIAN Su-ping WANG Hai-li |
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| Institution: | 1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330048, China 2. Jiangxi Nanke Food Co. Ltd., Nanchang 330029, China) |
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| Abstract: | Chrysanthemum flower extract and fresh bovine milk were mainly used as raw materials to develop a novel fermented beverage based on sterilization and subsequent fermentation by inoculated lactic acid bacteria. Employing orthogonal array design, the optimal fermentation medium composition was determined to consist of 20% chrysanthemum flower extract, 8% sucrose and 40% milk and meanwhile, fermentation for 4 h at 42 ℃ and an inoculum size of 3% was found optimal. |
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| Keywords: | chrysanthemum inoculum size fermentation stability |
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