高甲氧基果胶对活菌型乳酸菌饮料稳定性的研究  

Effects of high methoxyl pectin on the stability of live Lactobacillus milk drink

作　　者：李海燕[1,2] 

机构地区：[1]光明乳业股份有限公司乳业研究院,华北研究所,北京101300 [2]乳业生物技术国家重点实验室,上海乳业生物工程技术研究中心,上海200436

出　　处：《食品科技》2015年第2期100-104,共5页Food Science and Technology

基　　金：国家"十二五"科技支撑计划课题(2013BAD18B01;2012BAD28B07)

摘　　要：以高甲氧基果胶为稳定剂,采用不同的添加量及不同的均质工艺,制备活菌型乳酸菌饮料,并研究不同均质工艺对活性乳酸菌饮料稳定性及口感的影响。结果表明,果胶添加量为0.3%,采用二次无菌均质工艺制成的活性乳酸菌饮料黏度、口感符合要求,在保质期内乳酸菌活菌数大于108 cfu/m L,状态稳定,无蛋白质沉淀和乳清析出。In this paper, with different dosage of high methoxyl pectin and different sterile homogenize processing technology in the live Lactobacillus milk drink. Stability, texture and flavour was studied during different processing technology. The result showed that when the high methoxyl pectin content is 0.3%, through Second use of sterile homogenize produced by live Lactobacillus milk drink, the viscosity, stability and taste is the best, live Lactobacillus was more than 108 cfu/m L.

关 键 词：高甲氧基果胶 活菌型乳酸菌饮料 稳定性 加工工艺 无菌均质 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]