杀菌型褐色乳酸菌饮料稳定性的研究

摘要

采用单因素实验和正交试验，对杀菌型褐色乳酸菌饮料的稳定剂、均质工艺、杀菌工艺进行了研究。结果表明，果胶添加量0.4%、羧甲基纤维素钠添加量0.20%、均质参数60℃、25MPa和杀菌参数121℃、4s时，杀菌型褐色乳酸菌饮料产品的稳定性和感官品质最佳。%The stabilizer,homogeneous process,sterilization process of the sterilized brown lactobacillus beverage were studied by single factor experiment and orthogonal experiment. The results showed that the sterilized brown lactobacillus beverage had a good stability and sensory quality when the condition of pectin content 0.4%,CMC-Na content 0.20%, homogeneous process 60℃,25MPa and sterilization process 121℃,and 4s was chose.