酸乳特性对杀菌型乳饮料稳定体系的影响

Effect of Yogurt Property on the Stability of Sterilized Milk Beverage

研究不同的酸乳特性对杀菌型乳饮料稳定性影响。复原乳中添加不同类型的发酵剂,通过黏度、质构特征(硬度、稠度、黏聚性)、持水性及离心分析对发酵乳饮料稳定性进行评价。结果表明提高酵乳的黏度、质构和持水性可使饮料的离心沉淀率显著降低;对形成优良酸乳性状发酵工艺进一步优化表明,发酵蛋白为5%、总酸度80~120°T且pH值在4.15~4.45的酸乳基料制备发酵乳饮料的离心沉淀率最小。

This study describes the effect of various yogurt properties for the stability of sterilized milk beverage.The viscosity,texture(hardness,consistency,cohesiveness),water holding capacity and centrifugal analysis of fermented milk drink were evaluated using different culture starters.The results indicated that higher viscosity,texture and water-retaining capacity would led to decrease in centrifugal precipitation of fermented milk beverage.The process of the superior property were demonstrated that 5%protein content,terminal acidity of 80-120 and pH of 4.15-4.45 had the smallest centrifugal sediment.