发酵对红豆乳酸菌饮料品质的影响.doc

摘要：本文以红豆乳、纯牛奶为主要原料，利用驯化的乳酸菌进行发酵，对发酵型红豆乳酸菌饮料的生产工艺进行研究。通过单因素实验和正交实验确定了红豆浸泡条件为：0.2%的碳酸氢钠、常温浸泡时间8h；红豆打浆时加水量为原料的8倍；发酵条件：纯牛奶与发酵基料比例为60:40进行发酵剂的制备、牛奶40%、发酵时间2h、接种量3%、发酵温度45℃、后熟时间3h；饮料的最佳配方：蔗糖7%、柠檬酸0.04%；复合稳定剂（藻酸丙二醇酯0.3%、果胶0.2%、羧甲基纤维素钠 0.15%）0.8%。在该条件下制备的乳酸菌饮料具有口感细腻、营养丰富等特点，同时具有一定的保健功能。

关键词 红豆；乳酸菌饮料；发酵；稳定性

Abstract:Red bean milk, pure milk as the main raw material, the use of domesticated lactic acid bacteria fermentation, lactic acid bacteria fermented red bean beverage production process study. Red beans soaking conditions: 0.2% sodium bicarbonate at room temperature soak time of 8 hours; beating red beans plus 8 times the amount of water as raw material; fermentation conditions: skim milk and fermented proportion of the base material 60 is determined by single factor and orthogonal experiments : 40 ferment preparation, milk 40%, fermentation time of 2 hours, 3% inoculum size, fermentation temperature 45 ° C, ripening time 3h; drink the best formula: 7% sucrose, citric acid, 0.04%; composite stabilizer (PGA 0.3%, 0.2% pectin, acid resistance of CMC-Na 0.15%) 0.8%. Under these conditions, lactic acid bacteria beverage prepared with a delicate taste, nutrient-rich features, but also has some health functions.

Keywords  Red bean  Iactic acid bacteria beverage  Fermentation  Stability