Research On The Stability Of Brown Probiotic Milk Beverage

The stability was the key factor to produce quality of probiotic milk beverage. But brown probiotic milk beverage was a very unstable multiphase system that often appear more precipitation capacity, layering, tastes changing. Tt was greatly influenced the product storage and sales. In order to improve the stability of probiotic milk beverage, the stabilizer formula, chelating agent formula and deployment technology were optimized in the probiotic milk beverage.The main research contents were as follows:(1) The centrifugal sedimentation rate and sensory quality of probiotics beverage were used as evaluation index. On the single factor experiment of determining the optimum addition amount of various factors, Propylene Glycol Alginate (PGA)?High Ester Pectin and Isomaltooligosaccharide were studied on the stability of brown probiotic milk beverage by orthogonal test. Orthogonal experimental results showed that the optimal formulation of composite stabilizer were:PGA addition amount was 0.03%, Isomaltooligosaccharide addition amount was 1.8%and High Ester Pectin addition amount was 0.0125%. Verification test showed that the centrifugal sedimentation rate was 2.38% and the sensory score was 89, quality indicators were ideal.(2) Sodium Citrate, Sodium Pyrophosphate, Sodium Tripolyphosphate, Sodium Hexametaphosphate were studied on effect of stability of probiotic milk beverage. Single factor test and orthogonal test were carried out to obtain the best ratio of composite chelating agent, results showed that the optimal formulation was:Sodium Citrate addition amount was 0.016%, Sodium Pyrophosphate addition amount was 0.015%, Sodium Tripolyphosphate addition amount was 0.01%, Sodium Hexametaphosphate addition amount was 0.007%. On this condition, The centrifugal sedimentation rate was 2.07%. On the basis of (1), the centrifugal sedimentation rate was reduced by 13.03%, stability was significantly improved (P<0.01)(3) Sucrose content, homogeneous pressure, homogeneous temperature were further studied on the effect of stability of probiotic milk beverage. Results showed that the optimal formulation was:sucrose content was 10%, homogeneous pressure was 25 Mpa, homogeneous temperature was 30?. Under the condition, products have fermentation frankincense, pure flavor, moderate sweet and sour, appropriate viscosity, no precipitation, no stratification. Centrifugal sedimentation rate was 1.83%, the sensory score was 92 points. Compared with (2), centrifugal sedimentation rate of the product was reduced by 11.59%. The optimized deployment process significantly improved the stability of probiotic milk beverage (P< 0.01).