发酵型酸性乳饮料稳定体系优化的研究

Study on Optimization of Fermentation Acid Milk Beverage Stability

为优化发酵型酸性乳饮料产品的稳定体系,在黄原胶不同添加比例下,基于对产品粒径分布、黏度、口感风味及稳定体系差异分析,确定最佳胶体复配添加量,优化产品稳定体系。结果表明,黄原胶复配添加能够明显提升发酵型酸性乳饮料产品稳定体系;但高添加比例下产品稳定体系相对提升幅度较小,同时出现了黏度升高,风味释放差等问题。综合试验结果,黄原胶添加比例为0.1%时,产品稳定体系及口感风味释放效果最佳。研究结果可为乳饮料生产企业根据产品定位需求构建产品稳定体系提供参考。

The objective of this research is to optimize fermentation acid milk beverage product stability. In different of xanthan gum proportion,based on the analysis of the difference of the particle size distribution, viscosity, taste and stability, to determine the optimum proportion and optimize product stability. The study indicate that,the addition of xanthan gum can obviously improve the stability of the product; However, higher proportion in the product makes the stability change little with viscosity increasing gradually, and reduce the flavor release. According to the experiment, when the proportion of xanthan gum was 0.10%, the stability and the taste of the product presents better. The research results can provide reference for milk beverage production enterprises to meet the design requirements.