乳品企业产品质控制及发酵蔬菜乳饮料研发.pdf

摘 要 本文以尖椒、生姜为主要原料对乳酸菌发酵蔬菜汁乳饮料进行开发研究。同时，为 了保证原料乳品质安全，对原料乳的常规检验、掺假定性检验、有毒有害物质检验、理 化指标检验、微生物等指标的检验方法进行了探讨。结果表明，通过 5 株供试菌株的尖 椒、生姜发酵试验，筛选出 1 株优势菌株：Sc6-2 。通过单因素及正交试验确定尖椒汁（浓 度 80.0% ）的最佳发酵条件为：接种量2.5% ，白砂糖添加量3.0%，食盐添加量 1.5%， 发酵温度25 ℃，发酵周期8d。生姜汁（浓度80.0% ）的最佳发酵条件为：接种量2.0% ， 白砂糖添加量4.0% ，食盐添加量0.8%，发酵温度30℃，发酵周期12d。乳酸菌发酵尖椒、 生姜乳饮料产品的最佳配方为：尖椒发酵汁9.0%，生姜发酵汁8.0%，生鲜乳35.0%，白 砂糖3.0%，柠檬酸0.08% ，稳定剂（海藻酸钠+CMC-Na 质量比1：1)添加量0.15% 。 关键词：检验；品质；发酵；尖椒；生姜 Control of Dairy Product Quality and Study on Fermented Vegetable Milk Drinks Abstract In this paper, to pepper, ginger as main raw materials of vegetable juice fermented by lactic acid bacteria beverage research and development. At the same time, in order to ensure the raw milk quality and safety of raw milk, routine inspection, adulteration qualitative inspection, toxic and harmful substances testing, physical and chemical indicators of the test, microbial index testing method are discussed. .Through the basal medium to filter the best strain (strain number Sc6 -2) for hot peppers, ginger fermentation. Single factor and orthogonal experiment to determine the optimal fermentation conditions for hot peppers(concentration was 80.0%) were: inoculation amount 2.5%, sugar 3.0%, salt solution 1.5%, temperature 25 ℃, fermentation period 8d. The optimal fermentation conditions for ginger (concentration was 80.0%) were: inoculation amount 2.0%, sugar 4.0%, salt solution 0.8%, temperature 30 ℃, fermentation period 12d. The optimal recipe of this beverage were: hot peppers juice 9.0%, ginger juice 8.0%, fresh milk 35.0%, sugar 3.0%, citric acid 0.08% and stabilizer (sodium alginate + CMC-Na quality ratio1:1) 0.15%. Key words：Inspection ；Quality