甜玉米乳饮料的生产工艺及稳定性的研究  

The processing and stability of sweet corn milk

作　　者：杜鹏[1] 李艾黎[1] 靳英波[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《中国食品添加剂》2009年第6期180-183,共4页China Food Additives

基　　金："2007年度国家人才培养模式创新实验区--乳品工程‘3+1’人才培养教学模式创新实验区";黑龙江省实验教学示范中心开放实验室项目资助

摘　　要：为了获得风味和口感俱佳,营养全面及状态稳定的甜玉米乳饮料,通过正交试验、感官评定和稳定性试验对玉米乳饮料生产工艺和稳定性进行了研究。试验结果表明:通过四因素三水平正交试验设计,原辅料配比在甜玉米:白砂糖:奶粉=10%:7%:0.5%,甜玉米乳饮料风味最佳,口感最好,感官评分最高;以0.1%黄原胶和0.1%海藻酸钠为稳定剂,0.05%单甘酯,0.1%蔗糖酯为乳化剂,稳定效果最好;为了获得最佳稳定性,料液应在70℃,20MPa下均质。经30天贮藏试验证明产品稳定性极佳。In order to obtain a tasty,nutritious and stable sweet corn milk beverage,the technological process and stabilization were studied by orthogonal experiment,sensory assessment and stability tests.The result indicated that:1)the formula of sweet corn milk was sucrose 7%,sweet corn 10%,and milk powder 0.5%;2)the stabilizer was xanthan gum(0.1%)and sodium alginate(0.1%)and the emulsifier was monoglyceryl ester(0.05%)and sucrose ester(0.1%);3)the homogenizing condition was 20MPa at 70℃.The stability remained per...

关 键 词：甜玉米 牛乳 工艺 稳定性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]