新型牛蒡乳酸菌饮料的研制_食品科学与工程.rar

摘要:研究了牛蒡低聚糖乳酸菌饮料的生产工艺，通过单因素试验结合了感官评价确定了原料的配方：牛蒡低聚糖、脱脂奶粉添加量、蔗糖添加量及发酵时间、后熟时间、稳定剂的添加量，通过响应面软件优化确定乳酸菌饮料的最佳工艺参数为：牛蒡低聚糖0.82%、脱脂奶粉2.57%、蔗糖添加量6.68%、发酵时间9h、后熟时间20h、大豆多糖体添加量0.25%。制得的牛蒡乳酸菌饮料中的营养成为每100g中蛋白质含量0.84g、脂肪0g、碳水化合物21.10g 、pH4.47、活菌量1.05^109  CFU/mL

关键词 牛蒡；低聚糖；乳酸菌饮料；工艺优化；响应面法

Abstract:Production technique of burdock oligosaccharide lactobacillus drink were studied through single factor test, combined with sensory evaluation of raw material was determined: burdock oligosaccharide added quantity, skimmed milk powder added quantity, sucrose content and fermentation time, ripening time, stabilizer added quantity, through response surface optimization software to determine the optimum process parameters of lactobacillus beverage: Burdock oligosaccharide 0.82% , skim milk powder 2.57%, sucrose 6.68%, fermentation time 9h, storage time 20h, soybean polysaccharide content of 0.25%. Nutritional of burdock lactobacillus drink is about protein 0.84%, fat 0g, carbohydrates 21.10%, pH4.47, live bacteria 1.05^109 CFU/mL.

Keywords  Burdock  Oligosaccharide  Lactobacillus beverage  Process optimization   Response surface method