摘要
褐色乳酸菌饮料色泽风味独特和具有营养保健功能,受到了消费者的欢迎。但其在储运过程中难以保持稳定状态,易出现分层、沉淀和后酸化等现象,影响感官和质量。可以通过改进工艺,添加稳定剂、螯合剂和抑菌物质,注意生产用水,以及改良菌种和配方来提高褐色乳酸菌饮料的稳定性。
Brown milk drink with nice color and flavor, as well as its nutrition and health function, has welcomed by the consumers. As it is difficult to maintain steady state in the process of storage and transport, brown milk drink is easy to appear layered, precipitation and post acidification phenomenon, which affecting the sensory and quality. It can improve the stability of brown milk drink through improved technology, adding stabilizer, chelating agent and antibacterial substances, and noted that the production water, along with strain improvement and formulation.
出处
《食品科技》
CAS
北大核心
2015年第1期122-124,共3页
Food Science and Technology
关键词
乳酸菌
饮料
稳定性
Lactobacillus
beverage
stability
