无稳定剂乳酸菌饮品稳定体系研究  

Research on the processing of a brown yoghurt drinking without stabilities

作　　者：周谌[1,2] 刘振民[1] 廖文艳[1] 陈卫[2] 

机构地区：[1]光明乳业股份有限公司技术中心乳业生物技术国家重点实验室,上海200436 [2]江南大学食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《中国乳品工业》2014年第3期33-35,共3页China Dairy Industry

基　　金："十二五"国家科技支撑计划课题(2012BAD28B07)(2013BA D18B01)

摘　　要：目前市场上部分乳酸菌饮品通过添加果胶等稳定剂维持产品的稳定,不添加稳定剂的褐色活性乳酸菌饮品在货架期内容易出现蛋白质沉淀、絮凝或分层等不稳定现象。针对该类型饮品制备工艺中影响稳定性的主要因素———均质压力、蛋白质量分数以及pH值,通过单因素实验和正交实验,开发稳定性良好的活性乳酸菌饮品。通过以粒径分析仪为判断手段,测量体系中固形物粒径大小,探究上述因素和稳定性的关系。研究结果表明,当均质压力为20 MPa,蛋白质量分数为1.1%,pH值为3.6时,乳酸菌饮品稳定性最佳。Brown yoghurt drinking without stabilities was often found protein precipitation, flocculation during the self-life. The effect of protein content, homogenization pressure and pH on the stability was studied. The optimal parameters obtained by orthogonal experiments were： homogenization pressure 20 MPa, protein content 1.1% and pH 3.6. The pH was proved to have the strongest effect on the stability. Part of lactic acid bacteria beverage maintained the stability of the product by adding pectin stabilizer on the market. Brown yoghurt drinking without stabilities was often found protein precipitation, flocculation during the self-life. The effect of protein content, homogenization pres- sure and pH on the particle size were studied by single factor experiment and orthogonal experiment. The resultsshown that when homog- enization pressure was 20 MPa, protein content was 1.1% and pH was3.6, the product was better.

关 键 词：稳定性 蛋白质量分数 PH值 均质压力 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]