工艺条件对灭菌褐色乳酸菌乳饮料的稳定性影响  

Effect of technical conditions on the stability of the sterilized brown Lactobacillus milk beverage

作　　者：杨宇鸿[1] 周雪松[1] 马桥康 钟秀娟[1] 

机构地区：[1]广州合诚实业有限公司,广州510530

出　　处：《中国乳品工业》2015年第9期54-56,共3页China Dairy Industry

基　　金：广东省功能性食品添加剂及配料工程技术研究开发中心(2009B080400050)

摘　　要：通过对产品的黏度、沉淀率和稳定性分析,探讨了Maillard反应、均质和杀菌工艺条件对灭菌褐色乳酸菌乳饮料稳定性的影响。结果表明:Maillard反应宜选择95℃(2 h)或121℃(5min);优化均质条件为25℃,20 MPa,均质2次;优化杀菌条件为121℃,5 s。The effect of Maillard reaction, homogenization and sterilization conditions on the stability of the sterilized brown LactobaciUus milk beverage was studied by the analysis of viscosity, sedimentation rate and stability of the product.The results showed that the Maillard reaction parameters 95℃, 2 h or 121 ℃ , 5 rain was appropriate, the optimized homogeneous condition was 25℃, 20 MPa, 2 times, and the optimized sterilization conditions was 121 ℃, 5 s.

关 键 词：MAILLARD反应 乳酸菌乳饮料 均质 杀菌 稳定性 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]