Abstract: 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.

Key words: Maillard reaction; active Lactobacillus beverage; stability

摘要： 以脱脂乳粉与葡萄糖为原料,经热处理发生美拉德反应,再通过干酪乳杆菌长时间发酵,添加白砂糖、稳定剂、酸味剂等辅料制得褐色乳酸菌饮料.通过对热处理条件、稳定剂、糖酸比等参数的优化,开发出一种风味浓郁稳定性较好的褐色乳酸菌饮料工艺.结果表明:杀菌条件115℃、15 min;稳定剂最优组合为羧甲基纤维素添加量0.10％、海藻酸丙二醇酯添加量0.05％、果胶添加量0.15％;糖酸比为蔗糖添加量9％,pH 4.0.

关键词: 美拉德反应；乳酸菌饮料；稳定性