| 乳清姜汁发酵饮料的研制 |
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| 引用本文： | 玛丽娜,敖日格乐,斯木吉德.乳清姜汁发酵饮料的研制[J].内蒙古农业大学学报(自然科学版),2012,33(1):107-111. |
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| 作者姓名： | 玛丽娜 敖日格乐 斯木吉德 |
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| 作者单位： | 1. 内蒙古农业大学生命科学学院,呼和浩特,010018
2. 内蒙古农业大学动物科学学院,呼和浩特,010018 |
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| 摘 要： | 此项研究旨在利用营养丰富的乳清和药食同源的生姜为原料,开发具有营养保健功能的新型饮料-乳清姜汁发酵饮料。为饮料工业的发展开辟新领域。在研究中通过采用均匀设计的试验方法,对乳清姜汁发酵饮料发酵过程中的发酵条件进行了优化,并得出相关试验结论。其中碱性蛋白酶水解试验最优条件为,酶量为0.03%,pH值8.0,温度50℃,时间120min。乳清姜汁发酵试验最优条件为,乳酸菌种接种量为3%,乳清和姜汁的比例4:1,发酵时间5h。
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| 关 键 词： | 乳清 姜汁 发酵饮料 |
A STUDY ON PRODUCTION OF FERMENTED MILK WHEY - GINGER BEVERAGE |
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| Malina
,
Aorigele
,
Simujide.A STUDY ON PRODUCTION OF FERMENTED MILK WHEY - GINGER BEVERAGE[J].Journal of Inner Mongolia Agricultural University(Natural Science Edition),2012,33(1):107-111. |
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| Authors: | Malina Aorigele Simujide |
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| Institution: | Malina1,Aorigele2,Simujide2(1.College of Life Sciences,Inner Mongolia Agriculture University,Hohhot 010018,China; 2.College of Animal Sciences,Inner Mongolia Agriculture University,Hohhot 010018,China;) |
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| Abstract: | This study contributes to the development of beverages that promote human health.Milk whey and ginger juice contain rich health-beneficial nutrients.In this study,milk whey and ginger juice were used as main ingredients to produce a fermented milk whey-ginger beverage.A uniform design testing method was adopted to determine the optimum conditions for fermentation of the milk whey-ginger beverage.The results of testing show that the optimum reaction conditions for basic proteinase are: an enzyme dosage of 0.03%,a pH of 8.0,a temperature of 50℃,and a duration time of 120min.The results of testing also show that the optimum conditions for fermenting the liquid mixture of milk whey and ginger juice are: an inoculationlactic lactic bacteria dosage of 3%,a ratio of 4:1(milk whey to ginger juice),and a fermentation duration time of 5h. |
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| Keywords: | Milk whey ginger juice fermented beverage |
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