摘要
以青稞为原料,研究了单一稳定剂果胶、羧甲基纤维素钠和黄原胶用量对益生菌发酵青稞饮料的稳定性H值的影响。在此基础上,以稳定性H值为响应值,采用响应面法对益生菌发酵青稞饮料稳定剂配方进行了优化。研究结果表明:在果胶用量为0.26%、CMC用量为0.20%、黄原胶用量为0.21%的实验条件下,稳定性H值达到峰值93.51%。产品经0-4℃冷藏保存15d后,其活菌数为107个/m L,符合国家相关标准。实验结果证明该稳定剂配方为益生菌发酵青稞饮料的稳定性和活菌提供了很好的保护,为进一步大规模生产提供了理论依据。
Used highland barley as raw material, studied the effects of the dosage of pectin, sodium carboxy methyl cellulose （CMC） and xanthan gum on the stability H value of probiotic fermented barley beverage. Based on the study, the response surface methodology was applied to optimize the stability of probiotic fermented barley bev- erage stabilizer used the stability H value as response value. The results showed that under the experimental condi- tions of 0.26% pectin, 0.20% CMC and 0.21% xanthan gum, the stability H reached the peak value 93.51%. After stored at 0-4~C for 15 days, the viable cell was 107 cells/mL, which was in accordance with national standards.The results proved the optimized stabilizer formula for the stabilityof probiotic fermented barley drink and viable mor- phology provides a good protection, which provided a theoretical basis for further large-scale production.
出处
《食品与发酵科技》
CAS
2017年第1期31-36,共6页
Food and Fermentation Science & Technology
基金
四川省教育厅科研项目(12ZA205)
关键词
青稞
益生菌
稳定性
响应面法
highland barley
probiotics
stability
response surfacemethod
