| 雪莲果乳酸菌饮料的研制 |
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| 引用本文： | 陈燕,王文平,曾艺琼,吴国卿,谢静. 雪莲果乳酸菌饮料的研制[J]. 安徽农业科学, 2009, 37(30) |
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| 作者姓名： | 陈燕 王文平 曾艺琼 吴国卿 谢静 |
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| 作者单位： | 陈燕,王文平,曾艺琼,吴国卿(贵州省发酵工程与生物制药重点实验室,贵州,贵阳,550003;贵州大学化学与化工学院,贵州,贵阳,550003);谢静(贵州大学化学与化工学院,贵州,贵阳,550003) |
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| 基金项目： | 贵州省科学技术基金项目，贵州大学引进人才科研项目(贵大人基合字，2007年贵州大学生创新基金 |
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| 摘 要： | 以雪莲果和鲜牛奶为主要原料,杀菌后通过乳酸菌混合发酵剂进行乳酸发酵,研制一种新型的雪莲果乳酸菌饮料。在单因素试验基础上,进行了正交试验,得到其最佳工艺参数为:白砂糖8%,发酵奶15%,雪莲果汁20%,稳定剂0.4%(黄原胶:CMC-Na=1:3)。
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| 关 键 词： | 雪莲果 低聚果糖 乳酸菌 工艺 |
Development of Lactobacillus Drink of Smallanthus sonchifolius |
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| CHEN Yan et al. Development of Lactobacillus Drink of Smallanthus sonchifolius[J]. Journal of Anhui Agricultural Sciences, 2009, 37(30) |
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| Authors: | CHEN Yan et al |
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| Affiliation: | CHEN Yan et al (Guizhou Province Key laboratory of Fermentation Engineering , Biological Pharmacy,Guiyang,Guizhou 550003) |
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| Abstract: | Using Smallanthus sonchifolius and fresh milk as main materials,the lactobacillus drink was inoculated by lactobacillus mixed fementivere agent.Smallanthus sonchifolius lactobacillus drink was developed by the single-factor tests and the orthogonal test.The optimal technology parameters were as follows:white granulated sugar of 8%,fermented milk of 15%,Smallanthus sonchifolius juice of 20%,and stabilizer(xanthan gum:CMC-Na of 1:3) of 0.4%. |
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| Keywords: | Smallanthus sonchifolius Fructo-oligosaccharides Lactobacillus Technology |
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