一种无稳定剂褐色乳酸菌饮料的研究  

A low lactose brown yoghurt drinks without stabilizer

作　　者：廖文艳[1] 徐致远[1] 刘振民[1] 

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

出　　处：《生物加工过程》2016年第1期61-64,共4页Chinese Journal of Bioprocess Engineering

基　　金："十二五"国家科技支撑计划(2012BAD28B07)

摘　　要：常规乳酸菌饮料通常使用果胶、羧甲基纤维素钠等稳定剂维持产品的稳定性,否则产品在货架期内容易出现蛋白质沉淀、分层等不稳定现象。本文中,笔者通过单因素和正交试验,以粒径为指标,研究了蛋白质含量、发酵时间和葡萄糖含量对乳酸菌饮料稳定性的影响。研究结果表明:当蛋白质质量分数为0.9%、发酵时间为60 h、葡萄糖添加量为8%时,乳酸菌饮品稳定性最佳。Usually,stabilizers such as pectin and sodium carboxymethyl cellulose are used to maintain the stability of yoghurt drinks,otherwise,the product is easy to appear some instability phenomenon in shelf life,such as protein precipitation. The effect of protein content,fermentation time and glucose content on the stability was studied through single factor experiment and orthogonal test. The results show that when the protein content was 0. 9%,the fermentation time was 60 h,and glucose addition content was 8%,the stability was the best.

关 键 词：乳酸菌稳定剂 蛋白质含量 发酵时间 葡萄糖 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]