Study on Stability and Optimum Technological Conditions of Brown Milk Drink

doi:10.7506/spkx1002-6300-200922051

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (22 ): 226-230.doi: 10.7506/spkx1002-6300-200922051

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Study on Stability and Optimum Technological Conditions of Brown Milk Drink

GUO Xiang1，XU Zhi-yuan2，AI Lian-zhong2，CHEN Wei1，WANG Yin-yu2，WU Yan2，GUO Ben-heng2,*

(1. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China；
2. Technical Center, Bright Dairy Co. Ltd., Shanghai 200436, China)

Received:2009-08-15 Online:2009-11-15 Published:2010-12-29
Contact: GUO Ben-heng2,* E-mail:awy7677@hotmail.com

Abstract

Abstract:

Detla back scattering (Δ BS) was chosen to estimate the stability of a yakult flavored and brown milk drink, and the effects of pectin concentration, homogenization pressure and homogenization temperature on the stability index (SI) of brown milk drink was studied by conducting Box-Behnken experiments. The optimal parameters obtained by regression analysis of response surface were as follows: pectin concentration 2.8 g/L, homogenization pressure 21 MPa and temperature 42 ℃.

Key words: back scattering, stability, milk drink, pectin, homogenization

CLC Number:

TS275.4

GUO Xiang1，XU Zhi-yuan2，AI Lian-zhong2，CHEN Wei1，WANG Yin-yu2，WU Yan2，GUO Ben-heng2,*. Study on Stability and Optimum Technological Conditions of Brown Milk Drink[J]. FOOD SCIENCE, 2009, 30(22 ): 226-230.

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Study on Stability and Optimum Technological Conditions of Brown Milk Drink

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