(1.北京工商大学 北京食品营养与人类健康高精尖创新中心/北京市食品添加剂工程技术研究中心, 北京 100048;2.赣州市畜牧研究所, 江西 赣州 341000;3.东君乳业(禹城)有限公司, 山东 德州 253000)
(1.Beijing Advanced Innovation Center for Food Nutrition and Human Health/Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China;2.Ganzhou Animal Husbandry Research Institute, Ganzhou 341000, China;3.Dongjun Dairy(Yucheng)Co Ltd, Dezhou 253000, China)
The physicochemical properties of different heat-treated skim milk powder were compared, and it was applied to the production of brown Lactobacillus beverage. Compared with freshly prepared skim milk, the effects of different prepared skim milk and production processes on the stability of beverage were discussed. The results showed that there was no significant difference in the content of protein, fat, water and acidity in the different heat-treated skim milk powder (P>0.05), but there was significant difference in emulsibility, foamability and whey protein nitrogen index (P<0.05). The emulsibility, foamability and stability of skim milk powder decreased with the increased intensity of heat treatment. In the process of beverage production, the medium-temperature heated skim milk powder was more conducive to maintain the stability of the beverage, while the high-temperature, low-temperature heated milk powder and freshly prepared skim milk were less effective. High temperature browning process increased the particle size and centrifugal precipitation rate and decreased zeta potential and product stability. However, the homogenization treatment and volume ingredient combination improved the stability. This study provides technical reference for effectively improving the stability of the product of brown Lactobacillus beverage.