| 稳定剂对灭菌型乳酸菌饮料稳定性影响的研究 |
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| 引用本文： | 孙志岩,郝金伟,张志娟,何卫加,赵晶. 稳定剂对灭菌型乳酸菌饮料稳定性影响的研究[J]. 中国乳品工业, 2019, 0(5): 53-59 |
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| 作者姓名： | 孙志岩 郝金伟 张志娟 何卫加 赵晶 |
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| 作者单位： | 东北农业大学黑龙江省绿色食品科学研究院;黑龙江东方学院;丹尼斯克(中国)投资有限公司 |
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| 摘 要： | 采用单因素方法研究果胶、海藻酸丙二醇酯、大豆多糖添加量对灭菌型乳酸菌饮料稳定性的影响。通过比较饮料的pH、黏度、离心沉淀率、Lumi斜率和粒径分布来研究饮料的稳定性;并通过响应面试验确定了3种稳定剂最佳的复配条件:Pectin888添加量为0.25%、PGA添加量为0.15%、SSPS添加量为0.19%,此时,灭菌型乳酸菌饮料的Lumi斜率为0.2985±0.002,黏度为(16.04±0.13)10^-3Pa·s,饮料的稳定性达到最佳。
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| 关 键 词： | 乳酸菌饮料 稳定剂 稳定性 |
Research on the effect of stabilizer on the stability of sterilized Lactic acid bacteria beverage |
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| SUN Zhiyan,HAO Jinwei,ZHANG Zhijuan,HE Weijia,ZHAO Jing. Research on the effect of stabilizer on the stability of sterilized Lactic acid bacteria beverage[J]. China Dairy Industry, 2019, 0(5): 53-59 |
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| Authors: | SUN Zhiyan HAO Jinwei ZHANG Zhijuan HE Weijia ZHAO Jing |
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| Affiliation: | (Northeast Agricultural University Heilongjiang Green Food Scienes Research Institute,Harbin 150028,China;East University of Heilongjiang Harbin1 50066,China;Danisco (China)investment Co.Ltd,Shanghai 310000,China) |
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| Abstract: | The effects of pectin, propylene glycol alginate and soybean polysaccharide on the stability of the sterilized lactic acid bacteria beverages were studied by single factor method. The stability of the beverage was studied by comparing the pH, viscosity, centrifugal precipitation rate, Lumi slope, and particle size distribution of the sterilized lactic acid bacteria beverage;and the optimal stabilizer formulation was determined by a response surface test: Pectin 888 0.25%, PGA 0.15% and SSPS 0.19%.At this time, the Lumi slope of the sterilized lactic acid bacteria beverage was 0.2985±0.002, the viscosity was(16.04±0.13)10^-3 Pa·s, and the stability of the beverage was optimal. |
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| Keywords: | Lactic acid bacteria beverage Stabilizer Stability |
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