褐色益生菌乳饮料的研制  

Development of brown milk beverage with probiotics

作　　者：李海燕[1] 乔成亚[1] 刘振民 龚广予 梅芳[1] 

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：《中国酿造》2017年第5期183-186,共4页China Brewing

基　　金：国家"十二五"科技支撑计划课题(2013BAD18B01);上海市科委项目(16DZ2280600);上海市闵行区领军人才项目(201443)

摘　　要：以脱脂乳粉、果葡糖浆、蔗糖为主要原料,以可溶性大豆多糖为稳定剂,制成褐色益生菌饮料。通过不同蔗糖、可溶性大豆多糖、柠檬酸、褐变时间等工艺配方组合,确定产品最佳工艺配方。试验结果表明,蔗糖、可溶性大豆多糖、柠檬酸的最适添加量分别是10%、0.4%、0.2%,褐变时间为120 min时,制备的褐色益生菌饮料的感官和稳定性较好。产品口感清爽,酸甜适宜,颜色呈均匀浅褐色,状态稳定,在保质期内无明显蛋白沉淀和乳清析出。Using skim milk powder, high fructose corn syrup, sucrose as raw material and soluble soybean polysaccharides as stabilizer, a kind of brown milk beverage with probiotics was prepared. The processing conditions and formula were optimized by orthogonal experiments using sucrose, soluble soybean polysaccharides, citric acid and browing time as evaluation indexes. The results showed that the sensory and stability of the brown milk beverage with probiotics was the optimal with the conditions of sugar content 10%, soluble soybean polysaccharides 0.4%, citric acid 0.2%, browning time 120 min. The product was fresh, suitable sour and sweet taste, light brown color, stable state, and no obvious protein precipitation and whey separation within warranty period.

关 键 词：褐变 乳酸菌饮料 益生菌 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]