发酵凝乳菌种的优化及美拉德反应时间对灭菌型乳酸菌饮料稳定性的影响

Optimization of fermentation strains and effects of Maillard reaction time on the stability of sterilized lactic acid bacteria beverage

目的研究发酵凝乳菌种和美拉德反应时间对灭菌型乳酸菌饮料稳定性的影响。方法对乳酸菌发酵剂的型号、接种量和发酵温度进行单因素实验和L9(3~3)正交实验,然后,通过比较不同美拉德反应时间对灭菌型乳酸菌饮料的pH、粘度、离心沉淀率、Lumi和粒径等稳定性因素的影响,确定最佳工艺条件。结果确定了最优的菌种型号为Yo-Mix528,接种量为20 DCU/100 L,发酵温度为42℃,美拉德最优的工艺条件为95℃,3 h。结论在95℃,3 h,使用Yo-Mix528菌种制备灭菌型乳酸菌饮料时稳定性最好。

Objective To investigate the effect the fermentation base strains and Maillard reaction time on the stability of sterilized lactic acid bacteria beverage. Methods Single factor experiments and L9（3~3） orthogonal experiments were carried out on the model, inoculum size and fermentation temperature of lactic acid bacteria starter cultures. The effects of different Maillard reaction time on the stability of p H, viscosity, centrifugal precipitation rate, Lumi and particle size of sterilized lactic acid bacteria beverage were investigated, in order to determine the optimum conditions. Results The optimal strain was Yo-Mix528, with 20 DCU/100 L in inoculation size, fermentation temperature was 42 ℃, and the optimum processing conditions of Maillard reaction were 95 ℃, 3 h. Conclusion The stability of the lactobacillus beverage prepared with Yo-Mix528 strain at 95 ℃ and 3 h is the best.