活菌型乳酸菌饮料稳定体系构建

Construction of a stable system for active lactic acid bacteria beverages

对高酯果胶(High Methoxyl Pectin,HMP)、羧甲基纤维素钠(Sodium Carboxymethyl Cellulose,CMC)、海藻酸丙二醇酯(Propylene Glycol Alginate,PGA)三种稳定剂单体进行单因素试验,研究活菌型乳酸菌饮料的澄清指数和平均粒径,然后采用Box-Behnken设计进行稳定剂的复配研究。结果表明:三种稳定剂控制活菌型乳酸菌乳饮料稳定性的单一临界添加量分别为4.5、1.5、0.3g/L;响应面优化后最佳添加量分别为4.6、1.6、0.24g/L,此时活菌型乳酸菌饮料稳定性最佳,澄清指数为0.025,感官评分达到91.75分,产品风味口感良好,为乳酸菌饮料的开发和复合稳定剂的深入研究提供理论基础。

Affect the three stabilizer monomers of High Methoxyl Pectin(HMP),Sodium Carboxymethyl Cellulose(CMC)and Propylene Glycol Alginate(PGA).Based on the single factor test of the clarification index and average particle size of the lactic acid bacteria beverage,the Box-Behnken design was used to study the compound stabilizer.The results showed that the single critical addition amounts of the three stabilizers to control the stability of live lactic acid bacteria milk beverages were 4.5,1.5,and 0.3g/L;the optimal addition amounts after response surface optimization were 4.6,1.6,and 0.24g/L,respectively,the living bacteria type lactic acid bacteria beverage has the best stability,its clarification index is 0.025,the sensory score reaches 91.75 points,and the product has a good flavor and mouthfeel.It provides a theoretical basis for the development of lactic acid bacteria beverage and the indepth study of compound stabilizers.