长时发酵褐色乳酸菌饮料稳定性研究  

The stability of long-term fermented brown Lactobacillus beverage

作　　者：王婧宜[1] 林莉[1] 金越[1] WANG Jingyi;LIN Li;JIN Yue(Beijing Sanyuan Foods Co.,Ltd.,Beijing Dairy Engineering Technology Research Center,Beijing 100163)

机构地区：[1]北京三元食品股份有限公司,北京市乳品工程技术研究中心,北京100163

出　　处：《中国食品添加剂》2025年第4期12-16,共5页China Food Additives

摘　　要：以基于近红外发射光谱的背散射光随时间的变化率得到的TSI为评价指标,采用单因素和正交试验设计研究了发酵时间、高甲氧基果胶添加量、均质压力对长时发酵褐色乳饮料稳定性的影响,结果表明:在发酵时间为96 h、高甲氧基果胶添加量为3.5 g/L、均质压力为25 MPa的条件下,长时发酵褐色乳饮料稳定性最好。The effects of fermentation time,the amount of high methoxyl pectin and homogenization pressure on the stability of brown Lactobacillus beverage were studied by single factor and orthogonal experiment design based on TSI,which was obtained by the change rate of backscattered light over time obtained from near-infrared emission spectroscopy.The results showed that the optimal stability of the long-time fermented brown lactic acid beverage was achieved under the conditions of a fermentation time of 96 hours,a high-methoxyl pectin addition of 3.5 g/L,and a homogenization pressure of 25 MPa.

关 键 词：褐色乳酸菌饮料 稳定性 稳定性系数 发酵时间 高甲氧基果胶 均质压力 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS201.3[轻工技术与工程—食品科学与工程]