| 褐色益生菌乳饮料稳定性研究及工艺条件优化 |
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| 引用本文： | 郭 翔,徐致远,艾连中,陈 卫,王荫榆,吴 艳,郭本恒.褐色益生菌乳饮料稳定性研究及工艺条件优化[J].食品科学,2009,30(22):226-230. |
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| 作者姓名： | 郭 翔 徐致远 艾连中 陈 卫 王荫榆 吴 艳 郭本恒 |
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| 作者单位： | 1. 江南大学食品学院 2.光明乳业股份有限公司技术中心 |
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| 基金项目： | 上海市科技人才计划项目(08QB14003；08R214207) |
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| 摘 要： | 基于近红外发射光谱的背反射光随时间的ΔBS 得到的SI 为评价指标，采用Box-Behnken 设计研究了果胶用量、均质压力、均质温度对褐色乳饮料稳定性的影响，回归分析得到优化参数为：果胶用量2.8g/L，均质压力21MPa，均质温度42℃。
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| 关 键 词： | 背散射光 稳定性 乳饮料 果胶 均质 |
| 收稿时间： | 2009-08-15 |
Study on Stability and Optimum Technological Conditions of Brown Milk Drink |
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| GUO Xiang,XU Zhi-yuan,AI Lian-zhong,CHEN Wei,WANG Yin-yu,WU Yan,GUO Ben-heng.Study on Stability and Optimum Technological Conditions of Brown Milk Drink[J].Food Science,2009,30(22):226-230. |
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| Authors: | GUO Xiang XU Zhi-yuan AI Lian-zhong CHEN Wei WANG Yin-yu WU Yan GUO Ben-heng |
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| Affiliation: | (1. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China；
2. Technical Center, Bright Dairy Co. Ltd., Shanghai 200436, China) |
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| Abstract: | Detla back scattering (Δ BS) was chosen to estimate the stability of a yakult flavored and brown milk drink, and the effects of pectin concentration, homogenization pressure and homogenization temperature on the stability index (SI) of brown milk drink was studied by conducting Box-Behnken experiments. The optimal parameters obtained by regression analysis of response surface were as follows: pectin concentration 2.8 g/L, homogenization pressure 21 MPa and temperature 42 ℃. |
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| Keywords: | back scattering stability milk drink pectin homogenization |
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