野生蓝莓汁乳酸菌饮料的研究

摘要

Through on orthogonal design L9(34),the technology of blueberry Juice fermented by lactobacillus was studied.The results showed that the optimum formulation was the blueberry Juice 8 %, the suger 9 %, the fermentation milk 25 %, the stable preparation 0.30 %, 42℃, 4 h, ratio of lactic acid bacteria 1:1, inoculation quantity 2.5 %, VC 25 g/L.%通过采用四因素三水平的正交试验,对野生蓝莓汁乳酸菌饮料的最佳工艺配方进行研究.结果表明:蓝莓汁8%、白砂糖9%、发酵乳25%、乳化稳定剂0.30%,42℃发酵4 h.菌种比1:1,接种量2.5%,VC含量高达25 g/L.