褐色乳酸菌饮料稳定体系的优化

为探究褐色乳酸菌饮料的体系稳定性,通过单因素和正交试验证明了葡萄糖添加量、褐变时间和发酵时间对乳酸菌饮料稳定性的影响较小；而基料添加量(蛋白质含量)、饮料pH和均质压力对稳定性的影响较大。获得褐色乳酸菌饮料最优稳定体系参数为：葡萄糖添加量80 g,褐变时间2 h,发酵时间72 h,基料添加量200 g,饮料pH 3.7,均质压力200 MPa。研究结果不仅优化了褐色乳酸菌饮料的制作工艺,而且降低了稳定剂的添加量,降低了生产成本。

Optimization of stability system of brown Lactobacillus beverage

In order to explore the stability of brown Lactobacillus beverage, effects of glucose addition, browning time and fermentation time on the stability of brown Lactobacillus beverage were investigated. The results demonstrated that these above factors had little influence on the stability of brown Lactobacillus beverage, but the addition of base material, pH value of the beverage and homogenization pressure had great impacts on it by single factor experiment and orthogonal experiment. The optimal stability parameters of brown Lactobacillus beverage were as follows: 80 g of glucose, 2 h of browning, 72 h of fermentation, 200 g of base material, 3. 7 of pH value and 200 MPa of homogenization pressure. The results showed that the production process of brown Lactobacillus beverage was not only optimized, but the dosage of stabilizer and cost of production were also reduced.