可溶性大豆多糖在酸性乳饮料中的应用工艺条件研究

Process conditions of soluble soybean polysaccharide in acidified milk drinks

中文关键词:  可溶性大豆多糖  酸性乳饮料  稳定性

英文关键词:soluble soybean polysaccharide  acidified milk drinks  stability

中文摘要:

      目的 研究不同工艺条件对含可溶性大豆多糖的酸性乳饮料的稳定性的影响。方法 以产品离心沉淀率、粒径分布以及稳定性扫描结果为指标, 测定可溶性大豆多糖浓度、调酸温度、调酸终点pH和调酸前后均质工艺对产品稳定性的影响。结果 样品稳定性随着可溶性大豆多糖浓度增高而上升, 当大豆多糖浓度大于0.3%时稳定性随大豆多糖浓度升高变化不大; 样品稳定性随着调酸温度升高而降低; 样品在调酸终点pH为3.75时最稳定; 对于相同大豆多糖添加量的体系, 仅在调酸后进行均质的样品稳定性较好。结论 对于蛋白质含量约为0.7%的酸性乳饮料, 大豆多糖最优添加量为0.3%, 调酸温度应在20 ℃以下。如果需要在调酸前增加一道均质工艺可能需要调整大豆多糖用量。酸性乳饮料稳定性受调酸终点pH影响。

英文摘要:

      Objective To study the effects of the processing technology on the stability of acidified milk drinks (AMDs) in the presence of soluble soybean polysaccharide (SSPS) as stabilizer. Methods With the sedimentation, particle size distribution as well as the turbiscan test results of the samples as indexes, the effects of the concentration of SSPS, acidification temperature, pH value and homogenization process before and after acidification on the stability of acidified milk drinks were determined. Results The stability of samples against sedimentation was improved with an increasing concentration of SSPS when the concentration was below 0.3 wt%. The stability of samples decreased as the acidification temperature increased. In addition, the acidified milk drinks showed the best stability at pH 3.75. The sample which was homogenized after the acidification process was more stable. Conclusion The addition of SSPS at the concentration of 0.3 wt%, acidification at temperature lower than 20 ℃ and homogenization process after acidification achieved the best stability of AMDs with 0.7% protein. If a homogenization process before acidification was added, the dose of soybean polysaccharides may need to be adjusted. Moreover, the stability of AMDs was affected by final pH value of products.