摘要
该文研究了琼脂低聚糖QZ-C50的基础性能以及在乳酸菌饮料中琼脂低聚糖QZ-C50对其稳定性的影响。以凝胶强度、黏度变化来评估琼脂低聚糖作为稳定剂的基本特性;以Lumisizer稳定性扫描结果、粒径分布为指标,结合产品离心沉淀率和货架期静态放置状态来确定琼脂低聚糖对乳酸菌饮料稳定性的作用。结果表明,琼脂低聚糖QZ-C50凝胶强度低、耐热性能、耐酸性能较好,低用量就具有较好的悬浮力;在乳酸菌饮料中添加0.04%(质量分数)琼脂低聚糖QZ-C50,可以有效降低乳酸菌饮料的粒径、减少沉淀量,大幅度提高产品稳定性。由此可知琼脂低聚糖QZ-C50较低凝胶强度的特性很适合饮料体系使用,且琼脂低聚糖QZ-C50的性能对增加乳酸菌饮料悬浮性、提升乳酸菌饮料整体稳定性有非常重要的价值。
Basic properties of agar-oligosaccharide QZ-C50 and its effect on the stability of lactic acid bacteria beverages were studied in this paper.The basic characteristics of agar-oligosaccharides as stabilizers were evaluated by gel strength and viscosity responses.Stabi-lizing effect of agar-oligosaccharides on lactic acid bacteria beverages were determined by the results of stability scan from Lumisizer,par-ticle size distribution combined with product centrifugal sedimentation rate and static placement status during shelf life.The results showed that the agar oligosaccharide QZ-C50 had low gel strength,good heat and acid tolerance,and suspending power starting form low dosage.With an addition of 0.04%agar oligosaccharide QZ-C50 in lactic acid beverage,the overall particle sizes as well as sediments were effec-tively reduced,resulting in a great improvement of product stability.Therefore,its characteristic of low gel strength is very suitable for beverage systems.In conclusion,agar oligosaccharide QZ-C50 is of great value in increasing the suspension power of lactic acid bacteria beverages and improving the overall stability of lactic acid bacteria beverages.
作者
李文强
胡佳麒
赵越
蓝周昀
阮叶萍
罗洁
周运华
吴伟都
李言郡
薛玉清
LI Wenqiang;HU Jiaqi;ZHAO Yue;LAN Zhouyun;RUAN Yeping;LUO Jie;ZHOU Yunhua;WU Weidu;LI Yanjun;XUE Yuqing(Hangzhou Wahaha Group Co.Ltd.,Hangzhou 310018,China;Zhejiang Key Laboratory of Food Bioengineering,Hangzhou 310018,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2022年第22期235-240,共6页
Food and Fermentation Industries
关键词
琼脂低聚糖
乳酸菌饮料
凝胶强度
离心沉淀率
黏度
agar oligosaccharide
lactic acid bacteria beverages
gel strength
centrifugal sedimentation rate
viscosity
