Studies On Stability Of Sterilized Lactic Acid Bacteria Beverage

Sterilized Lactic acid bacteria beverage is convenient and popular, containing nutritionalvalue and having a long shelf life, easy to transport and sale. However, it also suffering someproblems with whey separation, sedimentation, high viscosity and other issues duringproduction procedure. In this paper, we strove to reduce or avoid these problems, to found thetheoretical basis and provide product parameters for the development of a stable&high qualitySterilized lactic acid bacteria beverage.This article uses Cinac dairy fermentation monitoring to study fermentation characters oflactic acid bacteria, pH value changes over time to draw a curve to the end of fermentation, thepH as indicators for the detection of the model. Using single factor test and L9(33) orthogonalexperiment to determine the optimal inoculation quantity and fermentation temperatures of thelactic acid bacteria, and results showed the best strain model is Yo-Mix528,20DCU/100L ininoculation size, fermentation temperature is42℃.Use the viscosity, Lumi, particle size of the final product as the indicators of stability, thispaper explores the impact of Maillard reaction on the beverage stability. The author designedfour kinds of process conditions, there indeed found of effects of the Maillard reaction on thestability of the beverage. The beverage’s stability through the Maillard reaction is better thanone without the Maillard reaction, and the stability of the longer Maillard reaction is better thana short time. Finally, we determined the best technology for the Maillard reaction:95℃,3h.Five kinds of fermentation base treatment processes have been studied in this paper. Thetest indicated that the best treatments of fermentation base are: after seven pressure yogurtmachine and then after200bar homogenizer treatment, no homogenizer treatment after mixed.Five levels of Each of the three stabilizers: Pectin888, Propylene glycol alginate (PGA),Soybean Polysaccharide (SSPS) was set for single factor test to determine the optimum levelfor each of the three stabilizers, and then through designing three factors and three levels ofresponse surface experiment, the final result of the response surface analysis and optimizationscreening to determine the optimal formula as a stabilizer: Pectin888, Propylene glycol alginate, soybean polysaccharide were added respectively amount of0.15%, then the viscosity of theproduct was9.16cp, Lumi transmittance slope was0.2087, showed good stability.Chelating agents affects the stability of the product in a certain degree, so we selectedthree chelating agents: sodium tripolyphosphate, sodium citrate, sodium hexametaphosphate,three formulations of chelating factors and three levels orthogonal test, After the analysis ofvariance, the best formulation of the chelating agent was determined:0.05%sodiumtripolyphosphate,0.06%sodium citrate,0.03%sodium hexametaphosphate.Six kinds of sterilization process was used on lactic acid bacteria beverage conductsterilization stability and studies to determine the optimal sterilization process is:115℃/15s.Selecting the optimum conditions determined in this paper to produce sterilized lactic acidbacteria beverage. After stored3months at room temperature and42℃conditions,thebeverage showed stable results in pH, viscosity, centrifugal sedimentation rate, particle sizeand Lumi value, hence the good physical stability of the product during storage.