保健乳酸菌饮料的研制

以芦荟叶、枸杞果实、蜂蜜、牛乳为原料,进行了保健乳酸菌饮料的研制.以发酵乳、芦荟、枸杞、甜味剂为4因素,以不同的添加量设置4水平,采用L16(44)正交试验,对感官、理化指标进行直观分析,筛选出保健乳酸菌饮料的最佳配方.以CMC-Na、海藻酸钠、黄原胶、琼脂为4因素,以不同的添加量设置3水平,采用L9(43)正交试验,通过感官和理化指标的测定,筛选出稳定剂的最佳组合.结果表明,保健乳酸菌饮料的最佳配方为:发酵乳35%,蔗糖8%,芦荟3%,枸杞2%,蜂蜜5%;稳定剂的最佳组合为:CMC-Na 0.03%,海藻酸钠0.04%,黄原胶0.1%.保健乳酸菌饮料在常温(20℃)下可保藏3 d,在低温(4℃)下可保藏7 d.

Research and preparation of the sanitarian compound lactobacillus beverage

A kind of sanitarian lactobacillus beverage was developed.Taking 4 kinds of materials,viz.fermented milk,aloeleave,Lycium barbarum fruits and sweeter,as 4 factors and dividing the adding quantities of the factors into 4 levels,L16(4~4)orthogonal design was used to select the best formula through analysis of sensitive and physical-chemical indexes.Taking 4 kinds of stablizers,viz.CMC-Na,sodium alginate,xanthan gum,agar-agar,as 4 factors and three adding quantities of each stabilizer as 3 levels,L9(4~3)orthogonal design was used to select the best combination of stabilizers through analysisis of sensitive and physical-chemical indexes.The results showed that the best formula was as follows:fermented milk 35 %;surcrose 8 %;aloe leave 3 %;Lycium barbarum fruits 2 %;honey 5 %.The best combination of stabilizer was that :CMC-Na 0.03 %;sodium alginate 0.04 %;xanthan gum 0.1 %.The beverage could be stored and kept fresh for 3 days under 20 ℃ and for 7 days under 4 ℃.