高宪枫

（福建盼盼饮料有限公司，福建晋江362261）

摘要：美拉德反应不仅决定了杀菌型褐色乳酸菌饮料的色泽与风味，同时还对此类产品的稳定性产生重要影响。本文通过检测沉淀析水量、离心沉淀率、Lumi 分析、粒径等指标，对比了在96℃条件下，不同美拉德反应时间褐色乳酸菌饮料产品的稳定性。结果表明：在0～ 150min 范围内，随着反应时间的延长，产品稳定性越好，最佳的美拉德反应工艺条件为褐变温度96℃、反应时间150min。在此基础上，探讨了美拉德反应对杀菌型褐色乳酸菌饮料稳定性影响的机理。

关键词：美拉德反应；杀菌型褐色乳酸菌饮料；稳定性；蛋白糖基化

Influence of Maillard Reaction on Stability of Sterilized Brown Lactobacillus Beverage

GAO Xian-feng

（Fujian PanpanBeverage s Co.，Ltd.，Jinjiang 362261，China）

Abstract: The Maillard reaction not only determines the color and flavor of sterilized brown Lactobacillus beverage，butalso has a significant impact on the stability of products. By analyzing the amount of sediment and free water，the rate ofcentrifugal sedimentation，Lumianalysis，particle size analysis and so on，the effects of different Maillard reaction time onthe stability of sterilized brown Lactobacillus beverage have been investigated under the condition of 96 ℃ . It showed thatthe product stability was improved with the extension of the Maillard reaction time at the range of 0~150min and the bestMaillard reaction time was 150 mins under 96 ℃ . On this basis，the mechanism of the Maillard reaction effected on thestability of sterilized brown Lactobacillus beverage was discussed.

Key words: maillardreaction；sterilized brown lactobacillus beverage；stability；proteinglycosylation

（2016年第19卷第2期）