果胶和可溶性大豆多糖在酸性乳饮料中的应用  

Research on the Application of Pectin and Soluble Soybean Polysaccharide in Acid Milk Beverage

作　　者：薛玉清[1] 李文强[1] 胡佳麒 阮叶萍[1] 欧凯[1] 李言郡[1] 冯玉红[1] XUE Yuqing;LI Wenqiang;HU Jiaqi;RUAN Yeping;OU Kai;LI Yanjun;FENG Yuhong(Research and Development Centre of Hangzhou Wahaha of Technology Co.Ltd.,Key Laboratory of Food And Biological Engineering of Zhejiang,Hangzhou310018,China)

机构地区：[1]杭州娃哈哈集团有限公司,浙江省食品生物工程重点实验室,杭州310018

出　　处：《中国乳品工业》2022年第3期62-64,共3页China Dairy Industry

摘　　要：通过优化工艺条件,提高果胶复配可溶性大豆多糖在酸性乳饮料的稳定性。以Turbiscan和Lumisizer稳定性扫描结果、粒径分布为指标,通过正交设计实验,结合产品离心沉淀率来确定果胶复配可溶性大豆多糖和酪蛋白最适作用浓度、最适作用pH值和调酸前后均质工艺、复配胶体添加顺序对产品稳定性影响。结果表明,影响产品离心沉淀率的主次关系为柠檬酸钠>pH>果胶>SSPS,各影响因素的最优组合为果胶2.5 g/L,SSPS 5 g/L,pH值为4.2,柠檬酸钠3.8 g/L。在SSPS先跟还原奶调酸后均质,再与果胶混合的工艺条件下,产品稳定性最好。The stability of soluble soybean polysaccharide compounded with pectin was improved by optimizing the technological conditions.In this study,the sedimentation,particle size distribution as well as the storage stability of the samples were studied to evaluate the stability of acidified milk drinks.In acid milk beverage,the primary and secondary relations that affect the centrifugal precipitation rate of the product are:sodium citrate>pH>pectin>SSPS,The optimal combination of all factors was pectin 2.5 g/L,SSPS 5 g/L,pH 4.2,sodium citrate 3.8 g/L.Under the condition that SSPS is mixed with reducing milk,then homogenized,and then mixed with pectin,the stability of the product is the best.

关 键 词：果胶 可溶性大多多糖 酸性乳饮料 稳定性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]