均质条件对双蛋白活性乳酸菌饮料稳定性的影响  

Effect of Homogenizing Conditions on the Stability of Viable Lactobacillus Drink Containing Two Proteins

作　　者：曾建新[1] 司卫丽[1] 陈毓滢[1] 周雪松[1] 

机构地区：[1]广州合诚实业有限公司,广东广州510530

出　　处：《现代食品科技》2008年第6期555-557,共3页Modern Food Science and Technology

基　　金：广州市科技计划项目(2006U12CA011);广州开发区区科技计划项目(2007Q-P074)

摘　　要：本文研究了均质条件对双蛋白活性乳酸菌饮料稳定性的影响,结果表明:在均质温度为65℃、均质压力为25MPa的条件下进行二次均质,产品的稳定性最好。Effect of Homogenizing conditions on the stability of viable Lactobacillus drink with double proteins was studied in the paper. The results showed that the highest stability of the product was achieved with the homogenizing temperature and pressure being of 65 ℃ and 25MPa respectively.

关 键 词：均质条件 双蛋白 活性乳酸菌饮料 稳定性 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]