| 影响褐色益生菌乳饮料颜色的因素 |
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| 引用本文： | 徐致远,吴艳,周凌华,艾连中,王荫榆.影响褐色益生菌乳饮料颜色的因素[J].食品与发酵工业,2010(1). |
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| 作者姓名： | 徐致远 吴艳 周凌华 艾连中 王荫榆 |
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| 作者单位： | 光明乳业股份有限公司技术中心;上海交通大学农业与生物学院; |
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| 基金项目： | 上海科技人才计划项目(08QB14003); 上海博士后基金项目(08R214207) |
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| 摘 要： | 美拉德反应是褐色乳饮料独特风味物质的主要来源。试验中使用色度仪测量产品黄蓝值,比较黄褐色产物的量,进而判断比较美拉德反应程度。通过单因素试验与正交试验分析了热处理时间、果葡糖浆添加量、无乳糖乳粉添加量对美拉德反应的影响,确定了形成乳饮料良好色泽风味的美拉德反应的优化条件为:热处理时间90min,果葡糖浆添加量9%,无乳糖脱脂乳粉添加量2%。
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| 关 键 词： | 美拉德反应 色度 热处理时间 果葡糖浆 无乳糖乳粉 |
Research of Factors Which Effect the Color of Brown Milk Drink with Probiotic |
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| Xu Zhiyuan,Wu Yan,Zhou Linghua,Ai Lianzhong,Wang Yinyu.Research of Factors Which Effect the Color of Brown Milk Drink with Probiotic[J].Food and Fermentation Industries,2010(1). |
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| Authors: | Xu Zhiyuan Wu Yan Zhou Linghua Ai Lianzhong Wang Yinyu |
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| Affiliation: | Xu Zhiyuan1,Wu Yan2,Zhou Linghua1,Ai Lianzhong1,Wang Yinyu11(Technical Center,Bright Dairy & Food Co. Ltd.,Shanghai 200072,China)2(School of Agriculture , Biology,Shanghai Jiaotong University,Shanghai 200240,China) |
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| Abstract: | Maillard reaction is main source of brown milk drinks' unique flavor,in this paper,the extent of Maillard reaction were measured by using the color yellow-blue value.In turn,compared to judge the single factor experiments and orthogonal test analysis of the heat-treatment time,amount of fructose syrup and lactose-free milk powder on the impact of Maillard reaction,after optimization of the factors to be rich flavor is the best level for:heat-treatment time,90 min,fruit Portuguese,9%,lactose-free skim milk,2... |
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| Keywords: | Maillard reaction color heat-treatment time fructose syrup lactose-free milk powder |
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