Food and Fermentation Industries >

2022 , Vol. 48 >Issue 22: 235 - 240

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030989

Research on the properties of agar oligosaccharide and its application in lactic acid bacteria beverages

  • LI Wenqiang ,
  • HU Jiaqi ,
  • ZHAO Yue ,
  • LAN Zhouyun ,
  • RUAN Yeping ,
  • LUO Jie ,
  • ZHOU Yunhua ,
  • WU Weidu ,
  • LI Yanjun ,
  • XUE Yuqing
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  • 1(Hangzhou Wahaha Group Co.Ltd., Hangzhou 310018, China)
    2(Zhejiang Key Laboratory of Food Bioengineering, Hangzhou 310018, China)

Received date: 2022-02-04

  Revised date: 2022-03-14

  Online published: 2022-12-20

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Abstract

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. Stabilizing effect of agar-oligosaccharides on lactic acid bacteria beverages were determined by the results of stability scan from Lumisizer, particle 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 effectively 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.

Key words： agar oligosaccharide; lactic acid bacteria beverages; gel strength; centrifugal sedimentation rate; viscosity

Cite this article

LI Wenqiang , HU Jiaqi , ZHAO Yue , LAN Zhouyun , RUAN Yeping , LUO Jie , ZHOU Yunhua , WU Weidu , LI Yanjun , XUE Yuqing . Research on the properties of agar oligosaccharide and its application in lactic acid bacteria beverages[J]. Food and Fermentation Industries, 2022 , 48(22) : 235 -240 . DOI: 10.13995/j.cnki.11-1802/ts.030989

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