段雪梅，孙丽芳，李俊英

（新希望乳业控股有限公司产品研发中心，四川成都610063）

摘要：通过单因素实验和复配实验，以离心沉淀率、黏度、感官品评为评价指标，研究了果胶和大豆多糖复配及其添加量对无糖褐色乳酸菌饮料稳定性的影响，并通过正交试验对3 种甜味剂的配比进行优化，确定了应用在无糖褐色乳酸菌饮料中的复配甜味剂及其最适添加量。结果表明，无糖褐色乳酸菌饮料具有良好稳定性和口感的优化配方为：果胶0.25%，大豆多糖0.25%，木糖醇2.0%，安赛蜜0.028%，三氯蔗糖0.010%，由此配方制备的无糖褐色乳酸菌饮料其感官品评得分为96 分。

关键词：无糖褐色乳酸菌饮料；复配甜味剂；稳定性

Development of a no-sugar Brown Lactobacillus Beverage

DUAN Xue-mei，SUN Li-fang，LI Jun-ying

(Product Research Center，New Hope Dairy Holdings Co.，Ltd.，Chengdu 610063，China)

Abstract: The effect of pectin and soybean polysaccharidescomplexeswiththeir additive volume on the stability of theno-sugar brown lactobacillus beverage were studiedby single-factor experiment and composite experiment，which madethe centrifugal sedimentation rate， viscosity and sensory evaluation as evaluation indexes. Three sweetenerscomplexeswiththeir optimum additive volumeof the no-sugar brown lactobacillus beverage were confirmed by optimizingof orthogonal experiment. Result showed that the optimize formula of no-sugar brown lactobacillus beverage was: pectin0.25%，soybean polysaccharides0.25%，xylitol 2.0%，acesulfame 0.028%，sucralose 0.010%，by which the productshad good stability and taste with a sensory evaluation score of 96.

Key words: no-sugar brown lactobacillus beverage；composite sweeteners；stability

（2016年第19卷第4期）