Collagen Fermentation Milk Beverage Process And Its Characteristics Research

Along with the society on the understanding of the collagen gradually improved, the application of collagen becomes a hot spot. Fermented milk is favored by the vast number of consumers because of tasting good, high nutritional value. Collagen and fermented milk have very good nutrition complementary and function synergy. In the context, the experiment developed a new high nutritive value and special flavor of collagen protein fermentation milk beverage, connecting collagen with fermented milk. The research status and development trend, and carried on the quality evaluation and characteristic analysis.Through the study of lactic acid bacteria fermentation and as sensory score、pH、 acidity、viscosity for evaluation index, the experiment got the best technological conditions of making fermented milk. The best formula was:collagen 1.0%; the proportion of Lactobacillus and streptococcus 2:1, powder 12%, inoculation quantity 6%. The fermented milk tasted best.Through studying the influence of the collagen to fermentation dairy products qualitative and the results showed that:collagen and water combining ability was strong; it could improve the viscosity of the fermented milk and water retention, improve the taste of fermented milk and reduce whey precipitation.Through the technology research to sensory score as evaluation index, determine the collagen leben optimum process conditions:fermented milk 35%, sugar 8%, pH4.2; Drink reasonable sterilization conditions:85℃,10 min. The best homogeneous conditions:50 ℃,25 MPa,2 times. The experiment showed that the best formula was:fermented milk 35%, sugar 8%. It contained 0.35% collagen. The Products and delicate is tasted unique flavor, sour, sweet and tasty.The research showed that the best formula of the collagen fermentation milk beverage’s stability mechanism was:CMC 0.25%, modified starch 0.1%, compound phosphate 0.06%, compound emulsifier 0.1%.The rheological properties experiment indicated that it was pseudo plastic fluid and the rheological behavior that could be described with Power-law equation. The effect of temperature on viscosity conformed to the equation.According to the principles of chemical kinetics, prediction model of shelf-life was established in acceleration experiment through analyzing the color variation.