活菌型乳酸菌乳饮料的研究

食品科学论文编号:SP082  论文字数:15580,页数:34

目  录
中文摘要 I
英文摘要 II
目录 III
1. 绪论 1
 1.1  活菌型乳酸菌乳饮料 1
 1.2  发酵型乳酸菌乳饮料的一些标准及作用 1
 1.3  发酵型乳酸菌乳饮料的稳定性以及作用机理 2
 1.4  试验研究的主要内容 3
2. 实验部分 4
 2.1  实验材料与仪器设备 4
 2.2  试验工艺和方法 4
 2.3  稳定剂试验 8
3. 结果与讨论 10
 3.1   发酵奶酸度的测定 10
 3.2   稳定剂单因素稳定性试验 11
 3.3   稳定剂复配试验 19
4. 总结与展望 27
 4.1   总结 27
 4.2   展望 27
致谢 29
参考文献 30

摘 要：本课题以奶粉复原奶为原料，采用保加利亚乳杆菌和嗜热链球菌等乳酸菌进行发酵，再经稀释，辅以蔗糖、柠檬酸、稳定剂等进行调配而制成的活菌型乳酸菌乳饮料。通过单因素试验，以产品的感官、理化指标和乳酸菌活菌数为分析依据，对PGA、黄原胶、CMC、果胶、海藻酸钠以及卡拉胶等用作活菌型乳酸菌乳饮料稳定剂进行了比较和选择研究，得出PGA是乳酸菌乳饮料最佳单用稳定剂，用量为0.5%，产品呈乳白色，形态呈均匀的流体，总固形物含量为12%。再进一步进行了稳定剂复配试验，得出PGA与CMC是活菌型乳酸菌乳饮料最佳复合稳定剂，两种稳定剂的最适比例为1：4，稳定剂用量占乳饮料总量的0.45%，产品的组织结构和状态稳定，4℃冷链条件下保质期可达两个星期。

关键词：活菌型；乳酸菌；乳饮料；稳定剂
The option of stabilizer in Viable type Lactococcus drink

Abstract: Through single factor experiments were conducted to study the best stabilizer beverage choices for the type of viable Lactococcus, to determine the amount of stabilizer on this basis, and analysis for product sensory, physical and chemical indicators and the number of lactic acid bacteria. For the use of stabilizers, I chose the PGA, xanthan gum, pectin, alginate and carrageenan. Finally, through single factor test to draw the best stabilizer for the PGA, the dosage of 0.5%. Product was white, the form was uniform fluid, the total solids content of 12%. Further carried out the test of stabilizer compound,then obtained PGA and CMC is the best compound stabilizer of live lactic acid bacteria milk-type, two optimum stabilizer ratio is 1:4, the organizational structure and state of the product is stable, and with stabilizer accounted for 0.45% of total milk beverages, and the Shelf life can be to two week,when stored 4℃ cold-chain conditions.

Keywords：Viable type；Lactic acid bacteria ； Milk drinks；Stabilizers