摘要
为提高低糖褐色乳酸菌饮品的稳定性,通过单因素实验研究可溶性大豆多糖和高脂果胶配比、H+浓度指数(pH值)以及蛋白质质量分数对其稳定性的影响;在此基础上使用Box-Behnken方法进行实验方案设计,对实验结果进行二次回归分析,优化得到最佳工艺参数:pH 3.71、蛋白质质量分数1.02%、可溶性大豆多糖和高脂果胶复配质量比例1.93∶1、总添加量0.4%,该条件下,沉淀率为2.51%。
To improve the stability of low-sugar brown lactobacillus beverage( LBLB),we use single-factor experiments to determine the ratio of soluble soybean polysaccharide( SSPS) and high methoxyl pectin( HMP),pH and protein content.Then,the Box-Behnken design was done and the results were analyzed by quadratic regression analyses. The optimum ratio of SSPS and HMP( merge addition 0. 4%),pH,and contents of protein was 1. 93 ∶ 1,3. 71,1. 02%,respectively. Under the condition,the real centrifugation precipitating rate of LBLB was 2. 51%.
出处
《生物加工过程》
CAS
2017年第2期67-71,共5页
Chinese Journal of Bioprocess Engineering
基金
国家"十二五"科技支撑计划(2013BAD18B01)
上海市科委项目(16DZ2280600)
上海市闵行区领军人才项目(201443)
关键词
乳酸菌饮品
低糖
稳定性
响应面法
lactobacillus beverage
low-sugar
stability
response surface method
