Optimization of the Manufacturing Process for a Brown Beverage Fermented by Lactic Acid Bacteria
The Maillard reaction products (MRPs) from skim milk powder and glucose under thermal conditions were fermented by inoculating Lactobacillus casei for a long period of time.After addition of white granulated sugar,stabilizer and sour agent,a brown beverage was made from the fermented MRPs.The thermal sterilization conditions before fermentation,stabilizer composition and sugar-to-acid ratio were optimized to obtain improved stability and strong flavor.The optimal sterilization conditions were found to be 115 ℃ for 15 min.The optimal stabilizer consisted of 0.10％ CMC,0.05％ propylene glycol alginate (PGA) and 0.15％ pectin,and a sugar-to-acid ratio of 9％ at pH 4.0 proved optimal.
国家科技期刊平台
NSTL
万方数据
维普
