影响褐色益生菌乳饮料颜色的因素

Research of Factors Which Effect the Color of Brown Milk Drink with Probiotic

美拉德反应是褐色乳饮料独特风味物质的主要来源。试验中使用色度仪测量产品黄蓝值,比较黄褐色产物的量,进而判断比较美拉德反应程度。通过单因素试验与正交试验分析了热处理时间、果葡糖浆添加量、无乳糖乳粉添加量对美拉德反应的影响,确定了形成乳饮料良好色泽风味的美拉德反应的优化条件为:热处理时间90min,果葡糖浆添加量9%,无乳糖脱脂乳粉添加量2%。

Maillard reaction is main source of brown milk drinks＇unique flavor, in this paper, the extent of Maillard reaction were measured by using the color yellow-blue value. In turn, compared to judge the single factor experiments and orthogonal test analysis of the heat-treatment time, amount of fructose syrup and lactose-free milk powder on the impact of Maillard reaction, after optimization of the factors to be rich flavor is the best level for： heat-treatment time, 90 miu , fruit Portuguese,9% , lactose-free skim milk, 2%.