摘要
以清爽型短时褐色乳酸菌饮料中的水质、大豆多糖、果胶和p H值为评价指标,并依次进行单因素评测,同时采用正交优化法进行稳定性分析。结果表明:在p H值为3.6使用纯净水配料的环境下,果胶添加量0.3%,大豆多糖添加量0.25%,此时褐色乳酸菌饮料离心沉淀率0.487%,稳定性好,且在保质期21 d内析水少。
The fresh type of short time Brown lactobacillus bacteria beverage were evaluated by water quality, soybean polysaccharide, pectin and pH, and single factor evaluation in turn. At the same time, stability analysis was done by the orthogonal optimization method. Results show that the pH of 3.6 using pure water ingredients, pectin content is 0.3%, soybean polysaccharides content is 0.25%, the brown lactic acid bacteria beverage centrifugal sedimentation rate is 0.487%, good stability, and less in the drainage within 21 days of shelf life
出处
《中国乳品工业》
CSCD
北大核心
2017年第5期53-55,共3页
China Dairy Industry
基金
四川省科技计划项目(2016NZ0085)
关键词
果胶
大豆多糖
PH值
褐色乳酸菌饮料
稳定性
pectin
Soybean polysaccharides
pH
brown lactobacillus milk drink
stability
