杀菌型非褐变脱脂乳酸菌饮料稳定性研究  

Study on Stability of Bactericidal Non-browning Degreased Lactic Acid Bacteria Beverage

作　　者：魏曼 WEI Man(Xiamen Oukai Science and Technology Co.,Ltd,Xiamen 361100,China)

机构地区：[1]厦门欧凯科技有限公司,福建厦门361100

出　　处：《饮料工业》2022年第4期44-50,共7页Beverage Industry

摘　　要：由于健康和口感的诉求,脱脂乳酸菌饮料受到更多消费者的欢迎,而非褐变脱脂乳酸菌饮料因为其高度不稳定的特性,市场还鲜有此类产品。本文从产品蛋白质含量、杀菌条件、稳定剂的复配三个方面研究了杀菌型非褐变乳酸菌饮料的稳定性情况,结果表明杀菌条件为105℃/15s、蛋白含量为0.7%、稳定剂按果胶0.6%、柑橘纤维0.02%、黄原胶0.03%、结冷胶0.01%进行复配,产品口感黏度适中且稳定性较好,为该类产品研发和生产提供一定的依据。Because of the demands of health and taste,degreased lactic acid bacteria beverages have been welcomed by more consumers in recent years.Non-browning degreased lactic acid bacteria beverage have few such products in the market because of their highly unstable characteristics.In this study,the stability of non-browning degreased lactic acid bacteria beverage was studied from three aspects of bactericidal condition,protein content and stabilizer compound.The results showed that when the sterilization condition is 105℃/15s,the protein content is 0.7%,the stabilizer include pectin 0.6%,citrus fiber 0.02%,xanthan gum 0.03%and gellan gum0.01%.The product has moderate viscosity and good stability,providing a certain basis for the development and production of such products.

关 键 词：脱脂乳酸菌饮料 非褐变 稳定性 杀菌条件 黏度 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]