中国食品添加剂2025，Vol.36Issue(4)：12-16,5.DOI:10.19804/j.issn1006-2513.2025.4.002
长时发酵褐色乳酸菌饮料稳定性研究
The stability of long-term fermented brown Lactobacillus beverage
王婧宜 1林莉 1金越1
作者信息
- 1. 北京三元食品股份有限公司,北京市乳品工程技术研究中心,北京 100163
- 折叠
摘要
Abstract
The effects of fermentation time,the amount of high methoxyl pectin and homogenization pressure on the stability of brown Lactobacillus beverage were studied by single factor and orthogonal experiment design based on TSI,which was obtained by the change rate of backscattered light over time obtained from near-infrared emission spectroscopy.The results showed that the optimal stability of the long-time fermented brown lactic acid beverage was achieved under the conditions of a fermentation time of 96 hours,a high-methoxyl pectin addition of 3.5 g/L,and a homogenization pressure of 25 MPa.关键词
褐色乳酸菌饮料/稳定性/稳定性系数/发酵时间/高甲氧基果胶/均质压力Key words
brown Lactobacillus beverage/stability/stability coefficient/fermentation time/high methoxy pectin/homogeneous pressure分类
轻工业引用本文复制引用
王婧宜,林莉,金越..长时发酵褐色乳酸菌饮料稳定性研究[J].中国食品添加剂,2025,36(4):12-16,5.
