摘要 采用海藻酸钠包埋法,对固定化乳酸菌发酵生产桑葚牛奶复合饮料的工艺进行研究,在单因素试验基础上,通过正交试验得出最佳工艺条件为桑葚汁与新鲜牛奶体积比5︰1,海藻酸钠溶液质量分数2.0%,接种量8%,发酵温度35℃。在此条件下,桑葚牛奶复合饮料的乳酸和还原糖含量分别为0.606%和6.112 g/100 mL。 The condition of preparation of mulberry and milk beverage fermented by lactic acid bacteria embedded by sodium alginate was studied. On the basis of the mono-factor experiment, the optimum condition obtained by orthogonal experiment was as follows: a ratio of mulberry juice and milk 5︰1, 2.0% sodium alginate, 8% inoculum, and fermentation temperature 35 ℃. Under the condition, the contents of lactic acid and reducing sugars in the mulberry and milk beverage were 0.606% and 6.112 g/100 mL.
出处 《食品工业》 CAS 北大核心 2021年第3期30-33,共4页 The Food Industry
