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米邦塔仙人掌发酵乳饮料的工艺优化

Ying YAN,Gang CHEN,Suping JIAN

Journal of Dairy Science and Technology（2015）

Cited 0|Views11
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Abstract
以米邦塔仙人掌、脱脂乳粉为主要原料,发酵制备米邦塔仙人掌酸乳饮料.通过Box-Behnken响应面法优化发酵条件,其最佳工艺参数(以质量分数计)为:米邦塔仙人掌滤液添加量15.3％、蔗糖添加量9.4％、发酵剂(保加利亚乳杆菌:嗜热链球菌=1:1)接种量0.16％、发酵温度42℃条件下发酵6.8h,得到"米邦塔"仙人掌发酵乳饮料酸度为93.2°T,且风味独特、营养丰富.
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