短时发酵褐色乳酸菌饮料的稳定性  

Stability research of brown lactobacillus beverage with short fermentation

作　　者：肖凯 钟兵洋 刘海燕 杨旭[3] 王圣渠 刘丛军 

机构地区：[1]湖南新希望南山液态乳业有限公司,长沙410200 [2]新希望乳业控股有限公司,成都610023 [3]安徽新希望白帝乳业有限公司,合肥230031 [4]西昌斯希望三牧乳业有限公司,四川西昌615000

出　　处：《中国乳品工业》2017年第5期53-55,共3页China Dairy Industry

基　　金：四川省科技计划项目(2016NZ0085)

摘　　要：以清爽型短时褐色乳酸菌饮料中的水质、大豆多糖、果胶和p H值为评价指标,并依次进行单因素评测,同时采用正交优化法进行稳定性分析。结果表明:在p H值为3.6使用纯净水配料的环境下,果胶添加量0.3%,大豆多糖添加量0.25%,此时褐色乳酸菌饮料离心沉淀率0.487%,稳定性好,且在保质期21 d内析水少。The fresh type of short time Brown lactobacillus bacteria beverage were evaluated by water quality, soybean polysaccharide, pectin and pH, and single factor evaluation in turn. At the same time, stability analysis was done by the orthogonal optimization method. Results show that the pH of 3.6 using pure water ingredients, pectin content is 0.3%, soybean polysaccharides content is 0.25%, the brown lactic acid bacteria beverage centrifugal sedimentation rate is 0.487%, good stability, and less in the drainage within 21 days of shelf life

关 键 词：果胶 大豆多糖 PH值 褐色乳酸菌饮料 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]