褐色乳酸菌饮料加工工艺优化.pdfVIP

1 2014, Vol.37 No.3 乳业科学与技术 ※加工工艺 褐色乳酸菌饮料加工工艺优化 邵士凤，刘 洋，提伟钢 （辽宁水利职业学院生物工程系，辽宁 沈阳 110 122 ） 摘  要：以脱脂乳粉与葡萄糖为原料，经热处理发生美拉德反应，再通过干酪乳杆菌长时间发酵，添加白砂糖、稳 定剂、酸味剂等辅料制得褐色乳酸菌饮料。通过对热处理条件、稳定剂、糖酸比等参数的优化，开发出一种风味浓 郁稳定性较好的褐色乳酸菌饮料工艺。结果表明：杀菌条件115 ℃、15 min ；稳定剂最优组合为羧甲基纤维素添加 量0.10%、海藻酸丙二醇酯添加量0.05%、果胶添加量0.15%；糖酸比为蔗糖添加量9%，pH 4.0 。 关键词：美拉德反应；乳酸菌饮料；稳定性 Optimization of the Manufacturing Process for a Brown Beverage Fermented by Lactic Acid Bacteria SHAO Shi-feng, LIU Yang, TI Wei-gang (Department of Biological Engineering, Liaoning Water Conservancy Vocational College, Shenyang 110 122, China) Abstract: The Maillard reaction products (MRPs) from skim milk powder and glucose under thermal conditions were fermented by inoculating Lactobacillus casei for a long period of time. After addition of white granulated sugar, stabilizer and sour agent, a brown beverage was made from the fermented MRPs. The thermal sterilization conditions before fermentation, stabilizer composition and sugar-to-acid ratio were optimized to obtain improved stability and strong flavor. The optimal sterilization conditions were found to be 115℃ for 15 min. The optimal stabilizer consisted of 0.10% CMC, 0.05% propylene glycol alginate (PGA) and 0.15% pectin, and a sugar-to-acid ratio of 9% at pH 4.0 proved optimal. Key words: Maillard reaction; active Lactobacillus beverage ; stability 中图分类号：TS275.4 文献标志码：A 文章编号：167 1-5187 （20 14 ）03-000 1-04 褐色乳酸菌饮料是脱脂乳粉、还原糖水合后经高温处 葡萄糖 汕头星辰食品有限公司；苹果酸 南京国海 理、冷却，乳酸菌较长时间发酵，再经过调配、均质等工 生物工程有限公司；Lactobacillus casei 37 丹尼斯克有 艺制得的一种营养丰富、口味浓香、具有调节肠胃功能的 限公司。 发酵型乳饮料[1] 。目前，在美国、日本以及台湾地区，以 1.2 仪器与