关键词:活菌型;乳酸菌;乳饮料;稳定剂
The option of stabilizer in Viable type Lactococcus drink
Abstract: Through single factor experiments were conducted to study the best stabilizer beverage choices for the type of viable Lactococcus, to determine the amount of stabilizer on this basis, and analysis for product sensory, physical and chemical indicators and the number of lactic acid bacteria. For the use of stabilizers, I chose the PGA, xanthan gum, pectin, alginate and carrageenan. Finally, through single factor test to draw the best stabilizer for the PGA, the dosage of 0.5%. Product was white, the form was uniform fluid, the total solids content of 12%. Further carried out the test of stabilizer compound,then obtained PGA and CMC is the best compound stabilizer of live lactic acid bacteria milk-type, two optimum stabilizer ratio is 1:4, the organizational structure and state of the product is stable, and with stabilizer accounted for 0.45% of total milk beverages, and the Shelf life can be to two week,when stored 4℃ cold-chain conditions.