高酰基结冷胶在常温乳酸菌饮料中的应用研究  

Application of high-acyl gellan gum in normal temperature lactic acid bacteria beverage

作　　者：汪振法 包鑫 董爽 范婷婷 WANG Zhenfa;BAO Xin;DONG Shuang;FAN Tingting(Xinjiang Fufeng Biological Technology Co.,Ltd.,Urumqi 831300,China;Shandong Fufeng Fermentation Co.,Ltd.,Linyi 276600,China)

机构地区：[1]新疆阜丰生物科技有限公司,新疆乌鲁木齐831300 [2]山东阜丰发酵有限公司,山东临沂276600

出　　处：《发酵科技通讯》2018年第2期100-104,共5页Bulletin of Fermentation Science and Technology

摘　　要：为了研究高酰基结冷胶在常温乳酸菌饮料中应用的最佳工艺配方和稳定性,通过单因素试验和正交试验,研究了复配稳定剂及其用量对常温乳酸菌饮料稳定性的影响,确定了常温乳酸菌饮料的最佳工艺配方:白砂糖质量分数为6%,酸奶基料质量分数为7%,单、双甘油脂肪酸酯质量分数为0.02%.最佳稳定剂:高酰基结冷胶质量分数为0.03%,羧甲基纤维素钠(CMC)质量分数为0.12%,大豆多糖质量分数为0.02%,其中,高酰基结冷胶对饮料体系稳定性影响最大.本研究结果能够为后期结冷胶在食品中的应用提供参考依据.In order to study the optimal formulation and stability of high acyl gellan gum in normal temperature lactic acid bacteria beverage,the effect of stabilizer and its dosage on the stability of normal temperature lactic acid bacteria beverage was determined by single factor test and orthogonal test.The optimum formulation of normal temperature lactic acid bacteria beverage is determined as follows：white sugar 6%,yogurt base material 7%,mono-and diglycerol fatty acid esters 0.02%.The best stabilizer was 0.03% high acyl gellan gum,0.12% carboxymethylcellulose sodium（CMC）,0.02% soybean polysaccharide,among which high acyl gellan gum had the highest effect on the stability of the beverage.The results of this study can provide reference for the application of gellan gum in food industry.

关 键 词：结冷胶 乳酸菌饮料 稳定剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]