摘要
研究了用红枣进行乳酸发酵,确定了发酵红枣饮料的最佳工艺条件为:预煮和蒸煮料水质量比1∶5,预煮10min去苦,蒸煮10min;纯枣浆发酵条件的筛选:乳糖加入量为2%,蔗糖加入量10%,接种量为7%,培养温度41℃,pH值为3.70;稳定剂最佳配比为:黄原胶0.09%,海藻酸钠0.06%,琼脂0.15%;红枣乳酸饮料在压力为25～40MPa,温度为60～70℃下均质处理后,产品组织均匀,口感细腻柔和,稳定性良好。
<Abstrcat>The lactic acid fermented red jujube beverage was prepared. The optimum condition was established as followings: material-water ratio 1:5, boiling 5 m to remove bitterness; screened lactose 2%, cane sugar 10%, inoculum's concentration 7%, culture temperature 41 ℃, pretreatment pressure 25～40 MPa at 60～70 ℃. The red jujube beverage was of good mouth feel, color and stability.
出处
《冷饮与速冻食品工业》
2005年第2期14-17,共4页
Beverage & Fast Frozen Food Industry
