田芬，欧凯^*，冯玉红，李罗飞，李晓红，许丹虹，欧阳剑，钱永清

（杭州娃哈哈集团有限公司，浙江 杭州 310018）

摘要：该文研究水溶性膳食纤维对无脂酸乳饮料稳定性的影响作用，研究抗性糊精和聚葡萄糖在热处理过程中对奶液的粘度和粒度的影响，表明水溶性膳食纤维能够增大体系的粘度和粒度，采用持水性和流变弹性模量研究抗性糊精和聚葡萄糖对发酵过程的影响作用，表明水溶性膳食纤维可以增强发酵体系的持水性和弹性模量。采用热凝固时间、Turbiscan 稳定性扫描和离心沉淀率研究抗性糊精和聚葡萄糖对成品的影响作用，表明它们能够改善体系的热稳定性和离心沉淀率，增强体系的稳定性，水溶性膳食纤维的添加在热处理、发酵、成品等一系列过程中，均产生了对体系稳定性正面的影响，尤其抗性糊精的作用效果更好。

关键词：酸乳饮料；水溶性膳食纤维；粘度；粒度；流变；持水性；离心沉淀率；稳定性

Effect of Water-soluble Dietary Fiber on the Stability of Fat-free Acidified Milk Drinks

TIAN Fen，OU Kai^*，FENG Yu-hong，LI Luo-fei，LI Xiao-hong，XU Dan-hong，OU Yang-jian，QIAN Yong-qing

（Hangzhou Wahaha Group Co.，Ltd，Hangzhou 310018，China)

Abstract: This paper studied the effects of water-soluble dietary fiber (resistant dextrin and polydextrose) on the stabilityof fat-free fermented milk drinks. The effects of resistant dextrin and polydextrose on the viscosity and particle size ofneutral milk before heat and after heat were studied and showed that water-soluble dietary fiber could increase thesystem viscosity and particle size. It researched how resistant dextrin and polydextrose work on the fermentation processand the results demonstrated that water-soluble dietary fiber could enhance the water-holding capacity and elasticmodulus of the fermentation system. Furthermore，the effects of resistant dextrin and polydextrose on the finishedproduct were studied by using heat coagulation time，turbiscan stability and centrifugal precipitation rate，and datashowed that they could improve the thermal stability and reduce centrifugation rate of the system and enhance stabilityof the system. From the heat treatment，fermentation to finished products，a series of processes proved that resistantdextrin and polydextrose have a positive impact on the stability of the fat-free acidified milk drinks. Especially，theeffect of resistant dextrin is much better.

Key words: acidified milk drinks；water-soluble dietary fiber；viscosity；particle size；rheology；water-holding capacity；centrifugal precipitation rate；stability

（2017年第20卷第5期）