| 巴旦杏乳酸发酵饮料的工艺研究 |
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| 引用本文： | 李 芳,孔令明,卞生珍,金英姿,梁 婷. 巴旦杏乳酸发酵饮料的工艺研究[J]. 保鲜与加工, 2009, 9(5): 53-56 |
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| 作者姓名： | 李 芳 孔令明 卞生珍 金英姿 梁 婷 |
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| 作者单位： | 1. 新疆轻工职业技术学院,乌鲁木齐,830021
2. 新疆农业大学食品科学学院,乌鲁木齐,830052 |
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| 基金项目： | 新疆维吾尔族自治区高校科研计划青年教师启动基金项目 |
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| 摘 要： | 通过对巴旦杏乳酸发酵饮料工艺条件的研究，确定了最佳工艺参数为：巴旦杏浆与复原脱脂乳配比6：4（v／v）、木糖醇5％、蔗糖1．5％、接种量4％、发酵时间5h；饮料最佳的稳定条件：PGA：CMC—Na（2：1）添加量为0．30％、GMS：SE（3：2）添加量为0．20％、均质压力30MPa、均质温度50℃。
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| 关 键 词： | 巴旦杏 发酵 木糖醇 |
Study on Processing of Amygdalus communis L. Beverage by Lactic Acid Fermentation |
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| LI Fang,KONG Ling-ming,BIAN Sheng-zhen,JIN Ying-zi,LIANG Ting. Study on Processing of Amygdalus communis L. Beverage by Lactic Acid Fermentation[J]. Storage & Process, 2009, 9(5): 53-56 |
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| Authors: | LI Fang KONG Ling-ming BIAN Sheng-zhen JIN Ying-zi LIANG Ting |
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| Affiliation: | LI Fang1,KONG Ling-ming2,BIAN Sheng-zhen1,JIN Ying-zi1,LIANG Ting2 (1.Xinjiang Institute of Light Industry Technology,Urumqi 830021,China,2.College of Food Science,Xinjiang Agricultural University,Urumqi 830052,China) |
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| Abstract: | In this article, amygdalus communis L. was used as main raw material to prepare lactic acid fermentation beverage with the flavor of amygdalus communis L. By study the technological condition, optimal technological parameter was obtained： amygdalus communis L pulp-defatted milk-powder ratio was 6：4 （v/v）, xylitol was 5%, sugar was 1.5%, inoculation quantity was 4%, fermentation time was 5 h. The optimum stability condition was as follows： PGA：CMC-Na （2：1 ） was 0.30%, GMS：SE （3：2） was 0.20%, homogenizing under 50℃, 30 MPa. The product has unique flavor, rich nutrition and good stability. |
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| Keywords: | amygdalus communis L. ferment xylitol |
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