The brown probiotic milk beverage is a milk beverage with a unique flavor that is made by first treating skimmed milk with fructose or glucose at high temperature, using probiotic lactobacilli for long-term fermentation, and after blending, homogenizing, and filling. At present, there are many industrialized products of this type at home and abroad, especially Japan’s Yakult, whose sales are increasing year by year, which can predict its good market prospects. However, there are few research reports on brown probiotic milk beverages, which affect its stability. Research has rarely been reported. The long-term high temperature treatment in the production process of the brown probiotic milk beverage can avoid the contamination of the lactobacillus during the long-term fermentation process due to the residual microorganisms, and help to form the unique flavor of the product, but the high-intensity heat treatment makes the protein strong Denaturation is more prone to phenomena that affect stability, such as condensation and precipitation. In this paper, the stability index (Turbiscan stability index, TSI) obtained by the stability analyzer of near-infrared emission spectroscopy is used as the evaluation index, and the influence of pectin dosage, homogenization pressure, and homogenization temperature on the stability of brown probiotic milk beverages is studied. , Optimize the process parameters with better stability, and provide a theoretical basis for the industrial production and research of this type of product. probiotic 10 billion probiotic 10 billion probiotic 10 billion
The effect of homogenization temperature on stability: The homogenization effect is not only related to the homogenization pressure, but also to the homogenization temperature. Homogenization at too high temperature may cause protein denaturation, and the homogenization emulsifier is not fully dissolved at too low temperature. Decrease in emulsifying ability will affect product stability. The homogenization temperature of dairy products processing is generally 60~70℃, lower than 55℃ or too high temperature will affect the homogenization effect. Due to the product characteristics of the brown probiotic milk beverage, the homogenization object contains active probiotics, and the homogenization temperature must be within the tolerance temperature range of the probiotics, that is, homogenization under 50℃, otherwise the homogenization process will kill a lot of probiotics Bacteria affect the health of brown probiotic milk probiotic 10 billion probiotic 10 billion probiotic 10 billion
The brown probiotic milk beverage has strong protein denaturation during the heat treatment process and is a product containing active probiotics. The factors affecting its stability are more complicated. Pectin dosage, homogenization pressure and homogenization temperature, protein content, fermentation time and Factors such as the method of acid adjustment have an impact on the stability of the brown probiotic milk beverage. In addition, the content of probiotics is also an important quality indicator of brown probiotic milk beverages, and various factors have an impact on the number of probiotics in the probiotic 10 billion probiotic 10 billion probiotic 10 billion