Stability of a dairy-based electrolyte replenishment beverage

Abstract This study targeted the commercial sterility and shelf life evaluation of an isotonic beverage formulated with ricotta cheese whey (scotta). The beverage was processed at 95 °C/50 s (B1), 90 °C/40 s (B2) and 85 °C/30 s (B3), all stored at 25 °C in the dark. Commercial sterility tests were carried out to evaluate the microbiological stability of the product. Hedonic scale tests were performed to estimate the beverage´s shelf life. Average scores greater than 5 (in a 9-point hedonic scale) and percentage of approval greater than 60% were both used as threshold values for evaluating the overall acceptance of the product. The pH values, titratable acidity and soluble solids were determined at the beginning and the end of the shelf life study. The pH values ranged from 2.97 to 3.21, titratable acidity from 0.358 to 0.464 g citric acid/100 mL and soluble solids from 6.35 to 6.40 °Brix. All batches achieved the commercial sterility and had their shelf lives limited by the decrease of the sensory acceptability of the beverage, estimated in 100 (B1), 128 (B2) and 153 (B3) days. The milder binomial provided the longer shelf life, compatible with an eventual demand of the consumer market.

摘要 本研究针对以意大利乳清干酪乳清（ricotta cheese whey，scotta）调配的等渗饮料开展商业无菌与货架期评价。该饮料分别采用95 ℃/50 s（B1组）、90 ℃/40 s（B2组）及85 ℃/30 s（B3组）三种工艺进行加工，所有批次均于25 ℃避光条件下储存。为评估产品的微生物稳定性，开展了商业无菌检测；为估算该饮料的货架期，实施了感官喜好量表测试。本研究以9分制喜好量表中平均得分高于5分、消费者认可率高于60%作为产品整体接受度的评价阈值。在货架期研究的初始与终末阶段，分别测定了pH值、滴定酸度与可溶性固形物含量：pH值区间为2.97~3.21，滴定酸度为0.358~0.464 g柠檬酸/100 mL，可溶性固形物含量为6.35~6.40 °Brix。所有批次均满足商业无菌要求，其货架期均受饮料感官接受度下降的限制，估算货架期分别为100天（B1组）、128天（B2组）及153天（B3组）。温和的热处理工艺组合可获得更长的货架期，契合消费市场的潜在需求。