摘要
为得到稳定的灭菌型干酪乳杆菌发酵乳饮料,在单因素试验的基础上,用响应面分析法对稳定剂配方进行优化。单因素试验结果表明羧甲基纤维素钠(CMC)、果胶、海藻酸丙二醇酯(PGA)的稳定效果较好,进一步进行响应面分析试验,得到的最佳稳定剂比例为:CMC0.25%、果胶0.23%、PGA0.10%。验证试验表明,实际测定值与预测值接近,产品稳定性好。3种稳定剂对产品稳定性影响的显著程度为CMC>果胶>PGA。
Based on the single-factor experiment, the Response Surface Methodology is adopted to optimize the formula of stabilizer so as to obtain stabilized pasteurized milk beverage. The results of the single-factor experiment showed that CMC, Pectin and PGA could offer satisfied stabilizing effect. Then, the further experiment with Response Surface Methodology drew up the formulas for best stabilizer, including CMC 0.25%, Pectin 0.23%, PGA 0.10%. By the proof test, the actual testing outcomes approach the predictive outcomes, proofed a favorable stability. To sum up, on regards of the influence on product＇s stability, CMC〉Pectin〉PGA.
出处
《食品科技》
CAS
北大核心
2012年第4期94-98,共5页
Food Science and Technology
关键词
干酪乳杆菌
响应面
稳定性
灭菌型发酵乳
Lactobacillus casei
response surface methodology
stability
pasteurized milk beverage
