Effects of Skimmed Milk Powder with Different Heat Treatment on Stability of Brown Lactobacillus Beverage(不同热处理脱脂乳粉对褐色乳酸菌饮料稳定性的影响)
摘要
The physicochemical properties of different heat-treated skim milk powder were compared, and it was applied to the production of brown Lactobacillus beverage. Compared with freshly prepared skim milk, the effects of different prepared skim milk and production processes on the stability of beverage were discussed. The results showed that there was no significant difference in the content of protein, fat, water and acidity in the different heat-treated skim milk powder (P>0.05), but there was significant difference in emulsibility, foamability and whey protein nitrogen index (P<0.05). The emulsibility, foamability and stability of skim milk powder decreased with the increased intensity of heat treatment. In the process of beverage production, the medium-temperature heated skim milk powder was more conducive to maintain the stability of the beverage, while the high-temperature, low-temperature heated milk powder and freshly prepared skim milk were less effective. High temperature browning process increased the particle size and centrifugal precipitation rate and decreased zeta potential and product stability. However, the homogenization treatment and volume ingredient combination improved the stability. This study provides technical reference for effectively improving the stability of the product of brown Lactobacillus beverage.(比较了不同热处理脱脂乳粉的理化性质,并将其应用于褐色乳酸菌饮料生产,以鲜制脱脂乳为对照,探讨了不同脱脂乳原料以及褐色乳酸菌饮料生产工艺对饮料稳定性的影响。结果表明:不同热处理脱脂乳粉的蛋白质、脂肪、水分含量以及乳酸度均无显著差异(P>0.05)；但其乳化性、起泡性及乳清蛋白氮指数存在显著差异(P<0.05),随着乳粉受热程度增加,其乳化性、起泡性及稳定性下降。在饮料生产过程中,使用中温脱脂乳粉更有利于保持饮料的稳定性,而以高温、低温乳粉以及鲜制脱脂乳为原料的饮料稳定性欠佳；高温褐变使脱脂乳粒径、离心沉淀率增大,zeta电位降低,产品稳定性下降；均质处理及配料定容后稳定性提高。研究旨在为褐色乳酸菌饮料生产中有效地提高产品的稳定性提供技术参考。)