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Studies on the Processing Technology and the Postacidification of the Active Lactic Bacteria Beverage

Author: WangJun
Tutor: LiAnPing
School: Central South University of Forestry Science and Technology
Course: Agricultural Products Processing and Storage
Keywords: Of lactic acid bacteria Drinks Processing Stability After acidification
CLC: TS275
Type: Master's thesis
Year: 2009
Downloads: 245
Quote: 0
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Abstract


Lactic acid bacteria beverage is not only nutritious, with a variety of health functions (Qi, Spleen, improve human immunity, etc.), digestion and absorption rate, etc., and good flavor, so popular among consumers. Currently, lactic acid bacteria drinks as a new fermented milk drinks, processing technology is not yet fully mature, shelf life products exist precipitate more after acidification serious, and the number of lactic acid bacteria up to less than the industry standard requirements, impact of product promotion. Lactic acid bacteria beverage processing, stability and after acidification Therefore, we carried out an in-depth discussion, the results are as follows: different reconstituted milk sterilization temperature and time compared experimental results show that the temperature is 95 ℃, time 20min lactic acid bacteria drinks better stability. Tested on the basis of single-factor test, fermentation temperature, fermentation time and inoculum size as factor response surface optimization of the fermentation process, the optimum fermentation conditions: fermentation temperature of 39.86 ° C, fermentation time 3.94h, inoculum size 3.14%. Lactic acid bacteria beverage homogeneous conditions experiments show that the stabilizing effect of lactic acid bacteria beverage when the homogenization pressure of 20MPa, homogeneous material temperature of 15 ° C. During storage, the activity of lactic acid bacteria beverage viscosity decreasing. With stabilizers added amount increases, the viscosity increases, the fluidity, lactobacillus beverage fluid from Newtonian fluid, and the apparent viscosity becomes large. Different, emulsifiers lactic acid bacteria beverage stability affect the results show that the effect of the use of mixed emulsifier single emulsifier. When the composite emulsifier (sucrose ester: monoglycerides = 1:1) was 1%, emulsifier emulsifying effect. As a factor involved in the tests, the response surface method to optimize the activity of lactic acid bacteria beverage composite stabilizer formula, the best ratio of lactic acid bacteria beverage: 0.30% Acid resistance to acid resistance CMC-Na, PGA and xanthan gum, amount CMC-Na, 0.10% of the PGA and 0.06% xanthan gum. Examine the impact of lactic acid bacteria drinks acidification factors: the higher the lactic acid bacteria beverage storage temperature, after acidification of the more severe decline in the number of viable cells in the beverage, 1 ℃ -6 ℃ faster the optimum storage temperature of lactic acid bacteria drinks; Bulgarian milk bacilli added in an amount to affect the activity of lactic acid bacteria beverage fast acidified fermentation agent, reducing the Lactobacillus bulgaricus in the proportion of leavening agent can delay the post-acidification; the postacidification speed of Nisin concentration of 100IU/ml can delay lactobacillus beverage; add bile salt can increase the permeability of the cell, slow down the speed of the lactic acid bacteria beverage after acidification. Lysozyme add after acidification to play a certain extent, but its high cost. Adjust the activity of lactic acid bacteria beverage soluble solids content can be controlled after acidification process.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Beverage cold manufacturing industry > Soft drinks
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