Professional Documents
Culture Documents
C
for 30 min. CMC and sucrose were dry mixed and then dissolved in
distilled water at 75
C by stirring for 20 min. The stabiliser and
skim milk were mixed at a 1:1 ratio to obtain 40 g$kg
1
skim milk
powder containing different CMC concentrations and 80 g$kg
1
sucrose. The pH of this mixture was adjusted to 4.0 using
500 g$kg
1
citrate acid at 20
C under continuous stirring at
1000 rpm. The nal volume was controlled in 5L. The sample was
homogenised at 25
C with a heat exchanger (TG-UHT-0.2 MJ,
Shanghai Nanhua Transducer Manufacture Co., Ltd., Shanghai,
China), followed by pasteurisation at 110
C for 30 s with a pas-
teuriser (HZ-SJJ, Shanghai Huizhan Technology Co., Ltd., Shanghai,
China). The nal product was then stored at 4
C for 24 h.
2.3. Preparation of yoghurt drinks
A solution of 120 g$kg
1
reconstituted skim milk was pas-
teurised at 90
C for 5 min and then cooled to 35
C in a water bath
(W201-B, Shanghai SENCO Technology Co., Ltd., China). About
0.053 g/L of a starter culture (MY-105, Danisco) was added.
Fermentation at 42
C was performed for 6 h to achieve a pH of 4.2.
To cease fermentation, the yoghurt was rapidly cooled to 4
C. CMC
and sucrose were dry mixed, dissolved in distilled water at 75
C by
stirring for 20 min, and then cooled to 15
C. Thereafter, the fer-
mented milk was added to the CMC/sugar solution with stirring at
1000 rpm. The milk solid non-fat (MSNF) concentration was
adjusted to 40 g$kg
1
, and the sucrose concentration was adjusted
to 80 g$kg
1
by addition of water. This mixture was acidied to pH
4.0 by addition of 500 g$kg
1
citrate acid at 20
C with continuous
stirring at 1000 rpm. The nal volume was controlled in 5L. The
sample was homogenised at 25
C, followed by pasteurisation at
110
C for 30 s with a pasteuriser (HZ-SJJ, Shanghai Huizhan
Technology Co., Ltd., Shanghai, China). The nal product was then
stored at 4
C for 24 h.
2.4. Effect of homogenisation
To study the inuence of homogenisation pressure on the sta-
bility of the drinks, a series of DAMDs containing 40 g$kg
1
MSNF,
4 g$kg
1
CMC, and 80 g$kg
1
sucrose with a nal pH value of 4.0
were prepared at different homogenisation pressures in the range
from0 to 30 MPa. Based on our previous study (Du et al., 2007), the
AMDs containing 40 g$kg
1
MSNF can be stabilised by 4 g$kg
1
CMC, so here this concentration of CMC, 4 g$kg
1
, was chosen in the
present work. The batch was pumped at different pressures
through a single-step homogenizer (GYB30-6S, Shanghai Donghua
High Pressure Homogenizer Company, China) with two passes. The
homogenisation pressures at the two passes were the same. The
particle size distribution, Brookeld viscosity and stability of each
DAMD were then measured.
J. Wu et al. / LWT - Food Science and Technology 56 (2014) 370e376 371
2.5. Different acidication processes
To determine the stability of AMDs induced by CMC via different
acidication processes, the particle size, Brookeld viscosity and
sedimentation of mixtures containing 40 g$kg
1
MSNF and
different CMC concentrations at different pH were measured. For
the DAMDs, during acidication, samples at pH 4.6, 4.4, 4.2, 4.0, 3.8
and 3.6 were collected. For the yoghurt drinks, the pH of the fer-
mented base was adjusted to range from4.2 to 3.6 using citrate acid
under continuous stirring. Samples were also collected at 0.2 pH
increments in a manner similar to that for the DAMDs. The samples
at various pH were then homogenised using a single-step homog-
eniser (GYB30-6S, Shanghai Donghua High Pressure Homogenizer
Company, China) at 20 MPa and pasteurised at 110
C for 30 s with a
pasteuriser (HZ-SJJ, Shanghai Huizhan Technology Co., Ltd.,
Shanghai, China).
2.6. Measurement of DAMD stability
Sedimentation and serum phases that appeared during storage
were observed using an optical analyser (Turbiscan MA 2000,
Formulaction, Ramonville-St-Agne, France). Cylindrical glass tubes
containing 5 mL of the samples were stored at 25
C. During
observation, three phases separated out in the tested tubes: sedi-
ments at the bottom, an opaque liquid in the middle, and a clear
liquid at the top. Changes in the sedimentation and serum fractions
as a function of time were monitored for 15 d after the sample was
prepared and calculated by the ratio of the distance of the corre-
sponding transmittance range to the tested tube length.
2.7. Measurement of Brookeld viscosity
The apparent viscosity of the AMDs was measured by a Brook-
eld viscometer Model NDJ-79 Brookeld LVDV-I (Brookeld, USA)
with a No. 1 rotor and 100 rpmat 25