食品与发酵工业

影响褐色益生菌乳饮料颜色的因素

  • 徐致远 ,
  • 吴艳 ,
  • 周凌华 ,
  • 艾连中 ,
  • 王荫榆
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网络出版日期: 2010-01-25

Research of Factors Which Effect the Color of Brown Milk Drink with Probiotic

  • Xu Zhiyuan ,
  • Wu Yan ,
  • Zhou Linghua ,
  • Ai Lianzhong ,
  • Wang Yinyu
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Online published: 2010-01-25

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%。

本文引用格式

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 , 36(01) : 180 -183 . DOI: 10.13995/j.cnki.11-1802/ts.2010.01.015

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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