摘要
通过单因素实验和复配实验,以离心沉淀率、黏度、感官品评为评价指标,研究了果胶和大豆多糖复配及其添加量对无糖褐色乳酸菌饮料稳定性的影响,并通过正交试验对3种甜味剂的配比进行优化,确定了应用在无糖褐色乳酸菌饮料中的复配甜味剂及其最适添加量。结果表明,无糖褐色乳酸菌饮料具有良好稳定性和口感的优化配方为:果胶0.25%,大豆多糖0.25%,木糖醇2.0%,安赛蜜0.028%,三氯蔗糖0.010%,由此配方制备的无糖褐色乳酸菌饮料其感官品评得分为96分。
The effect of pectin and soybean polysaccharidescomplexeswiththeir additive volume on the stability of the no-sugar brown lactobacillus beverage were studiedby single-factor experiment and composite experiment, which made the centrifugal sedimentation rate, viscosity and sensory evaluation as evaluation indexes. Three sweeteners complexeswiththeir optimum additive volumeof the no-sugar brown lactobacillus beverage were confirmed by optimizing of orthogonal experiment. Result showed that the optimize formula of no-sugar brown lactobacillus beverage was： pectin 0.25%, soybean polysaccharides0.25% , xylitol 2.0%, acesulfame 0.028%, sucralose 0.010%, by which the products had good stability and taste with a sensory evaluation score of 96.
出处
《饮料工业》
2016年第4期26-30,共5页
Beverage Industry
基金
"十二五"国家科技支撑计划课题(2012BAD12B04)
关键词
无糖褐色乳酸菌饮料
复配甜味剂
稳定性
no-sugar brown lactobacillus beverage
composite sweeteners
stability
