咖啡杏仁乳的加工工艺及稳定性研究  

Study on the stability and optimum condition of promotional beverage almond with caffee

作　　者：任文明[1] 刘雪峰[1] 吉日木图[1] 乔文斌 

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018 [2]内蒙古高原杏仁露有限公司,准格尔旗010400

出　　处：《食品科技》2006年第10期188-191,共4页Food Science and Technology

摘　　要：以苦杏仁、咖啡为主要原料,研制一种复合型保健饮料。采用正交试验的方法确定合理的配方和适宜的工艺条件,并对产品质量作了评价。结果表明:杏仁量为3%、咖啡量为2%,加入6%的糖和0.4%的乳化稳定剂可以保证产品具有最佳的感官品质,同时具有稳定性好和滋味浓厚的特点。选择HLB为9.3为咖啡杏仁乳的最佳HLB值,即单甘酯与蔗糖酯的最佳比例为3∶7。在121℃下杀菌15min,制得的咖啡杏仁乳为咖啡色。35℃条件下进行保温7d,结果表明:咖啡杏仁乳在试验期内无沉淀,无脂肪分层,无变质腐败现象出现。A health promotional beverage was developed by combination of almond and caffee. The prescription and processing conditions have been determined by orthogonal experiment. And the organoleptic investigation of product was conducted. The results have shown.The percentages 3for almond,2 for caffee ,6 for sugar and 0.4 for emulsifier,made product have better sensory quality, and stability,and rich mouth feel. Choose 9.3 as the best HLB for beverage, The best rate for Glycerol monostearate and Sucrose esters of fatty acids is 3：7.After 7days holding at 35℃, the beverage has no sediment, no fat segregation, no deterioration. Sterilizing at 121℃ for 15 minutes, the beverage has white color, uniform and no segregation for long period.

关 键 词：苦杏仁 咖啡 加工工艺 稳定性 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]