关键词: 褐色乳酸菌饮料, 稳定性, 离心沉淀率, 感官评价

Abstract: [Objective]Fermented strain is one of the key raw materials affecting the quality of brown lactobacillus beverage. In this work,the effects of different types of fermented strains on fermentation time, product flavor and stability of brown lactobacillus beverage were tested. [Method]Lactobacillus paracasei L.casei-01,one of the most commonly used fermented strains for brown drinks,was used as a reference,and two other kinds of Lactobacillus paracasei were purchased for comparison.[Result]The reference Lactobacillus paracasei L.casei-01 had the slowest fermentation speed,but its flavor hierarchy was strong among the starter cultures tested in this work. Lactobacillus paracasei L9s fermented faster than the reference sample,but the flavor was acidic.Lactobacillus paracasei Lpc-37 fermented faster than the reference sample,but slightly slower than L9s,and the flavor was softer. At the same time,the three fermented strains have little influence on the centrifugal precipitation rate and kinetic instability of the product.[Conclusion]Three kinds of fermented strains have great influence on the fermentation speed and flavor of the product.It has little impact on the stability of the product.

Key words: brown Lactobacillus beverage, stability, centrifugal precipitation rate, sensory evaluation