酪朊酸钠在含乳咖啡饮料中的应用研究  

Study of sodium caseinate on its application in the milk coffee

作　　者：肖林平[1] 胡国伟[1] 赵芳芳[1] 刘小杰[1] 

机构地区：[1]杭州娃哈哈集团有限公司,杭州310018

出　　处：《食品科技》2009年第1期228-230,共3页Food Science and Technology

摘　　要：概述酪朊酸钠的理化特性,与奶粉相比的成本优势。以酪朊酸钠、复合乳化剂及卡拉胶为乳化稳定剂,研究了影响含乳咖啡饮料乳化稳定性的主要因素。得到最佳的工艺条件为:均质温度65℃,均质压力25/5MPa,二次均质可以得到较好的均质效果。通过L9(33)正交实验得出乳化稳定剂配方为:0.4%酪朊酸钠、0.2%复合乳化剂、0.04%卡拉胶。The characteristics of sodium caseinate are outlined, and its cost is cheaper than the milk powder. By using sodium caseinate, composite emulsifier and carrageenan as emulsion stabilizer, the main factors on impacting emulsification and stability on the milk coffee are studied. The best production processes are that the temperature of homogenizer is 65 ℃, the pressure of homogenizer is 25/5 MPa, the effect of twice homogenizer is better. By L9（3^3） orthogonal test, the results of the formulation of emulsifier and stabilizer were gained： sodium caseinate 0.4%, composite emulsifier 0.2% and carrageenan 0.04%.

关 键 词：酪朊酸钠 含乳咖啡 工艺参数 乳化稳定性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]