响应面法对常温褐色乳酸菌饮料稳定剂的优化

Optimization of the Formula of Stabilizer of the Normal Temperature Brown Lactic Acid Bacteria Beverage by Response Surface Method

以感官评价为指标,利用响应面分析法对常温褐色乳酸菌饮料的稳定剂复配方案进行优化。结果表明,常温褐色乳酸菌饮料的稳定剂最佳复配方案为:果胶添加量0.35%、可溶性大豆多糖添加量0.27%、复合磷酸盐添加量0.08%。该稳定体系条件能够保证常温褐色乳酸菌饮料良好的感官品质并赋予产品细腻清爽的口感。

Using sensory evaluation as an indicator, the optimal formula of the normal temperature brown lactic acid bacteria beverage stabilizer was optimized by response surface method. The optimal formula of the normal temperature brown lactic acid bacteria beverage stabilizer were as follows： pectin was 0. 35%, soluble soybean polysaccharide was 0. 27% , compound phosphate addition was 0. 08%. Under the condition of the stability of system, the normal temperature brown lactic acid bacteria beverage can guarantee good quality products and give the product a delicate refreshing taste.