褐色乳酸菌饮料加工工艺优化

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。

Optimization of the Manufacturing Process for a Brown Beverage Fermented by Lactic Acid Bacteria

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.