| 固形物添加方式及含量对乳酸菌饮料稳定性的影响 |
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| 引用本文： | 司卫丽,曾建新,周雪松.固形物添加方式及含量对乳酸菌饮料稳定性的影响[J].食品科技,2007,32(11):145-147. |
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| 作者姓名： | 司卫丽 曾建新 周雪松 |
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| 作者单位： | 广州合诚实业有限公司,广州,510530 |
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| 摘 要： | 主要研究几种固形物的不同添加方式及含量对乳酸菌饮料稳定性的影响,通过对产品稳定性的分析测试及长时间观察,结果表明:蔗糖、CR3010参与发酵后,产品的稳定性均得到很大提高,且二者参与发酵的比例均为25%时,产品的稳定性及口感最佳;而采用葡萄糖参与发酵的方式来改善乳酸菌饮料稳定性效果不明显。
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| 关 键 词： | 固形物 添加方式 乳酸茵饮料 稳定性 |
| 文章编号： | 1005-9989(2007)11-0145-03 |
| 修稿时间： | 2007年5月14日 |
Effect of adding ways and content of some solids on the stability of the lactobacillus drink |
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| SI Wei-li,ZENG Jian-xin,ZHOU Xue-song.Effect of adding ways and content of some solids on the stability of the lactobacillus drink[J].Food Science and Technology,2007,32(11):145-147. |
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| Authors: | SI Wei-li ZENG Jian-xin ZHOU Xue-song |
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| Abstract: | Effect of the different adding ways and content of some solids on the stability of the lactobacillus drink was studied in the paper. The stability was measured and observed for a long time. The results show that the stability of the product was improved greatly when the sucrose and CR3010 took part in fermentation, and the stability and taste of the product were both best when the proportion was 25% respectively. Otherwise it had no effect on the stability of the lactobacillus drink when glucose took part in fermentation with different content. |
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| Keywords: | solid the adding way lactobacillus drink stability |
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