Acid Conditioning Process And Formulation Optimization Of Room Temperature Lactic Acid Bacteria Beverage

The experiment was conducted at room temperature with lactic acid bacteria beverage,and the optimal ratio of sour agent,the amount of sour agent,the amount of stabilizer,the way of adding sour agent and the choice of stirring blade were studied in the factory production.The main findings are as follows:(1)Through single-factor experiments with different proportions of sour agents,using sensory evaluation as the evaluation index,the optimal proportion of lactic acid,citric acid,and malic acid was determined on the premise that the total amount of sour agents was rated at 0.3%.It is 3: 1: 1.The single factor experiment results on the added amount of sour agent showed that the sensory evaluation score was the highest when the added amount was 0.25%.The optimal stabilizer was selected for the determination of the precipitation rate and the thickness of the oil slick of the sample composite stabilizer.Single-factor experiments on the precipitation rate,oil slick thickness,sensory evaluation,etc.of the selected stabilizers with different addition amounts determined that the optimal addition amount of the composite stabilizer was0.5%.Single-factor experiments on different sugar levels determined that the optimal sugar level was 11 ° Brix.Orthogonal tests were performed on four factors that directly affect product quality and sensory,such as the proportion of sour agents,the amount of sour agents,the amount of stabilizers,and the sugar content.The results show that the sour agents are based on lactic acid,citric acid,and apple.The ratio of acid was 3: 1: 1,the acidulant was added by 0.25%,the stabilizer was added by 0.5%,and the sugar content was 11 ° Brix.With this ratio,the product is moderately sweet and sour,with a balanced taste,rich levels,and a thick,smooth texture.(2)Through the research of the effects of the two methods of pump acid and spray acid,it is found that the acid spray method has a higher mixing efficiency in the normal temperature lactic acid bacteria drink,saving about 8.3% of the acid adjustment time.(3)By comparing the acidity distribution of the sample in each part of the stirring tank at the same blade speed and the same stirring time of the anchor bladeand the ribbon blade,the optimal blade selection was determined as the ribbon blade.Under the premise that the stirring speed is set to 50 r/min,20 sample distribution points are selected from the stirring tank to calculate the acidity distribution in different time periods.It is concluded that the use of a ribbon stirring blade and stirring for 12 minutes can achieve the ideal stirring effect.