不同稳定剂对火龙果汁酸奶稳定性的研究  

Different Stabilizers on the Stability of the Pitaya Juice

作　　者：金合意 杨志娟[1] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524025

出　　处：《农产品加工（下）》2014年第3期15-17,21,共4页Farm Products Processing

摘　　要：以火龙果汁、全脂奶粉为主要原料,研究不同稳定剂对火龙果汁酸奶饮料的稳定作用。结果表明,0.1%果胶与0.1%黄原胶进行复配,或0.2%黄原胶与0.2%卡拉胶进行复配,产品稳定效果好。通过一系列单因素试验和正交试验,确定产品最佳生产工艺条件和配方。搅拌型火龙果汁酸奶最佳工艺条件和配方为发酵温度42℃,发酵时间4 h,奶粉与水配比1∶8,白砂糖添加量8%,火龙果汁添加量8%,发酵剂添加量4%。通过试验制得的火龙果汁酸奶饮料呈微红色,质地均匀,口感细腻,无分层、无乳清的析出,具有独特的风味和较高的营养价值。This topic with pitaya juice, whole milk powder as the main raw material, different stabilizers on pitaya juice yoghurt beverage stable effect. The results show that 0.1% pectin and 0.1% xanthan gum material to mix, or 0.2% xanthan gum and 0.2% carrageenan material to mix, product stable effect is good. Through a series of single factor experiment and orthogonal test, determine product optimum production conditions and formula. The results show that mixing type pitaya juice yoghurt fermentation temperature for 42 ℃, fermentation time, the product formula for 4 h, milk powder∶water for 1∶8, add sugar yield 8%, pitaya juice 8%, kefir 4%. Through the test system of pitaya juice yoghurt beverage is slightly red, homogeneous structure, delicate taste, no separation, no whey precipitation, unique flavor and high nutritional value.

关 键 词：火龙果汁 搅拌型酸奶 正交试验 稳定性 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]