果乳饮料的稳定性控制  

Research on the stability of fruit juice milk

作　　者：牟建楼[1] 陈志周[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071001

出　　处：《中国乳品工业》2009年第5期55-57,共3页China Dairy Industry

摘　　要：以脱脂奶粉和浓缩果汁为主要原料,从果汁乳的配方和生产工艺两方面,研究了影响果汁乳饮料稳定性和感官特征的因素。在配方上,应用正交实验确定增稠剂添加量:CMC为0.30%,PGA为0.20%,黄原胶0.09%(均为质量分数);在生产工艺上,研究了均质条件、杀菌条件及原辅料的添加方法。结果表明,均质条件为22MPa(60℃)、一次均质,杀菌条件为70℃(10min)。果汁乳在室温下可保存35d不分层沉淀,这对实际生产有重要指导意义。In this experiment, influencing factors of stability and sensory characteristics are studied from formula and production Process. About formal, the addition level of thickeners obtained from orthogonal tests are as follows： CMC0.30% ,PGA0.20% ,xanthan gum0.09%; About production Process, homogenized parameters, sterilization conditions and adding methods of raw and supplemental materials are studied, the results as follows： homogenized once at 22 MPa and 60 ℃, sterilizated at 70℃for 10 rain. Fruit juice milk can conserve 30 days at room temperature which was not deposition, it was important to the production.

关 键 词：果乳 增稠剂 均质 杀菌 稳定性 

分 类 号：TS252.59[轻工技术与工程—农产品加工及贮藏工程]