加工工艺对脱脂发酵乳饮料酪蛋白颗粒粒径和稳定性的影响

Effect of processing technics on particle size and the stability of non-fat fermented milk beverage

介绍了脱脂发酵乳饮料生产工艺中发酵条件(温度)、菌种、发酵奶均质、稳定剂对产品酪蛋白颗粒粒径大小和稳定性的影响。结果表明,MA14菌种、低温35℃长时间发酵、发酵奶均质、选择高甲氧基果胶做稳定剂均能够降低发酵乳饮料的酪蛋白颗粒粒径和离心沉淀率,提高产品的稳定性。

The effect of processing technology such as fermentation temperature, lactobacillus strain, homogenization of fermented milk, stabilizer on the size of casein rniceUes and stability in fermented yogurt beverage is studied in this paper. It is shown that the strain of MA14, low temperature （35 ℃） long time fermentation, homogenization of fermented milk, the stabilizer of high-methyloxy pectin can lower the size of casein miceUes and centrifuging sendimentation rate of casein miceUes in fermented milk beverage, consequently raising the stability of the product.