工业微生物2016，Vol.46Issue(5)：11-16,6.DOI:10.3969/j.issn.1001-6678.2016.05.002
褐色乳酸菌饮料稳定体系的优化
Optimization of stability system of brown Lactobacillus beverage
摘要
Abstract
In order to explore the stability of brown Lactobacillus beverage, effects of glucose addition, browning time and fermentation time on the stability of brown Lactobacillus beverage were investigated. The results demonstrated that these above factors had little influence on the stability of brown Lactobacillus beverage, but the addition of base material, pH value of the beverage and homogenization pressure had great impacts on it by single factor experiment and orthogonal experiment. The optimal stability parameters of brown Lactobacillus beverage were as follows: 80 g of glucose, 2 h of browning, 72 h of fermentation, 200 g of base material, 3. 7 of pH value and 200 MPa of homogenization pressure. The results showed that the production process of brown Lactobacillus beverage was not only optimized, but the dosage of stabilizer and cost of production were also reduced.关键词
褐色乳酸菌饮料/稳定性/工艺/正交实验Key words
brown Lactobacillus beverage/stability/process/orthogonal experiment引用本文复制引用
王光强,杨婧媛,夏永军,艾连中..褐色乳酸菌饮料稳定体系的优化[J].工业微生物,2016,46(5):11-16,6.基金项目
上海市国际科技合作基金项目(编号:14390711700) （编号:14390711700）
国家自然科学基金青年科学基金项目(编号:31401670)。 （编号:31401670）
