Study On Quality Influence Of Lactic Acid Bacteria Beverage Base

As people living standard rise and enhancement of health consciousness,in recent years,lactic acid bacteria beverage as a new fermentation dairy beverage got rapid development.because of lactic acid bacteria beverage not only has various health care functions,but also has good flavor and taste better,so it wins warm praise from customers.In this paper,Maillard reaction products(MRPs)were investigated in glucose-milk,glucose-lactoalbumin hydrolysate-milk,xylose-milk and xylose-lactoalbumin hydrolysate-milk model Maillard reaction system,and then Lactobacillus paracasei(Lp.),Lactobacillus bulgaricus(Lb.)and Streptococcus thermophilus(St.)were selected by single strain fermentation and compound microbial fermentation.The effect of the main productive process in the stage of browning and fermation on the quality of lactic acid bacteria beverage was reserached,which provided theoretical sense in large-scale production of lactic acid bacteria beverage.Meanwhile,the influence factors of different Maillard reaction system were contrasted and analyzed,so it was significant to develop new products.The main results of this research were summarized as follows:(1)Effect of few common food systems on lactic acid bacteria beverage Maillard reaction was investigated in glucose-milk,glucose-lactoalbumin hydrolysate-milk,xylose-milk and xylose-lactoalbumin hydrolysate-milk model Maillard reaction system as the index of amino acid nitrogen?pH?A420?L*?a*and b*,and SPME-GC-MS and sensory evaluation.The results showed that when the temperature was under 95? or time below 90 min,MRPs has little color and flavoring.however,when the temperature was over 105? or time more than 150 min,MRPs has fiercely acidic and badly sweet and bitter,and even faulty,and the production content was remarkably increased,which can increase the safety of food system.The results of research revealed that the temperatures of 95? and the times of90~120 min were proper for preparration of MRPs with optimal flavor.Maillard reaction markedly contributes to the aroma,taste and color of lactic acid bacteria beverage.Therefore,it is a critical part to produce lactic acid bacteria beverage.(2)Based on the analysis of milk-glucose,glucose-lactoalbumin hydrolysate-milk,milk-xylose and xylose-lactoalbumin hydrolysate-milk model Maillard reaction system,the researches indicated that MRPs were prepared using xylose which was more active than glucose,and more likely to bring an attractive colour.The maillard system with enzyme hydrolystates had more rich taste and flavor than others system.Therefore,it is extremely significance to develop new products with attractive color,aroma and taste by studying the influences of the quality factors on the maillard system.(3)Lactobacillus paracasei,Lactobacillus bulgaricus and Streptococcus thermophilus were mixed to ferment lactic acid bacteria beverage,researched the changing trends of lactic acid bacteria beverage in the fermented process,investigated acidity,viable count and SPME-GC-MS,and integrated sensory properties what effect on the quality of lactic acid bacteria beverage.The results showed that when the inoculated ratio of Lactobacillus paracasei,Lactobacillus bulgaricus and Streptococcus thermophilus was 3:1:1 in glucose-milk and glucose-lactoalbumin hydrolysate-milk,fermented 8h then the acidity can respectively reach 86.27°T and 73.34°T,sensory score was respectively the highest 97 points and 95 points;and the inoculated ratio of Lactobacillus paracasei,Lactobacillus bulgaricus and Streptococcus thermophilus was 1:1:1 in xylose-milk and xylose-lactoalbumin hydrolysate-milk fermented 8h then the acidity can respectively reach 79.14°T and 73.31°T,sensory score was respectively the highest 94 points and 93 points.Therefore,mixing Lactobacillus paracasei,Lactobacillus bulgaricus and Streptococcus thermophilus in different systems to ferment lactic acid bacteria beverage can significantly shorten fermentation time and improve products quality.Industrially,it can be more suitable for the large-scale production of lactic acid bacteria beverage for potential application in the development of good flavors.