鲜地黄牛奶饮品稳定性的研究  

Study of the Stability of Rehmannia glutinosa Libosch-milk Drinks

作　　者：余斌[1] 潘成学[1] 赵良利[1] 孙飞龙[1] 冯林倩[1] 王贺[1] 许千千[1] 

机构地区：[1]郑州大学药学院,河南郑州450001

出　　处：《现代食品科技》2009年第11期1345-1347,1344,共4页Modern Food Science and Technology

基　　金：2008年郑州大学大学生创新实验课题<鲜地黄牛奶饮品的研制>(NO.2008CXSY128)

摘　　要：通过离心沉淀法探究地黄牛奶的比例、稳定剂、乳化剂、含糖量、pH及络合剂对鲜地黄牛奶饮品稳定性的影响。结果表明:地黄牛奶的比例、白砂糖、pH、稳定剂、乳化剂及络合剂对体系的稳定性均有一定的影响,鲜地黄牛奶饮品的最佳稳定条件是牛奶40%、鲜地黄汁液10%、白砂糖3.3%、pH=4.8、稳定剂CMC-Na0.3%、乳化剂明胶0.3%、单硬脂酸甘油酯0.2%、络合剂柠檬酸钠0.06%。且制得的乳品色泽宜人、口味芳香、功效显著,具有广阔的市场前景。The effects of ratio of milk to Rehmannia glutinosa Libosch, stabilizer, emulsifier, sugar content, pH and complexing agent on the stability of fresh milk-Rehmannia glutinosa Libosch drinks were studied by centrifugal precipitation method. The results showed that the highest stability of the drinks was achieved under following conditions： 40% of milk concentration, 10% of fresh juice ofRehmanniaglutinosa Libosch, 3.3% of sugar, 4.8 of pH, 0.3% of stabilizer CMC-Na, 0.3% of emulsifier gelatin, 0.2% ofmonostearin, and 0.06% ofcornplexing agent sodium citrate. Under these conditions, the dairy product obtained showed pleasing color and flavor, with promising market prospects.

关 键 词：地黄 牛奶 稳定性 离心沉淀法 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]