调配型米糠乳饮料稳定性及工艺研究  

Stability and process of formulated rice bran-milk beverage

作　　者：李鹏飞[1] 

机构地区：[1]西华大学生物工程学院,四川成都610039

出　　处：《粮食与饲料工业》2014年第6期31-34,共4页Cereal & Feed Industry

摘　　要：研究了调配型米糠乳饮料的配方、工艺及影响其稳定性的因素。通过响应面法确定影响稳定性的物料的最佳配比,并对工艺进行优化;通过物料对乳饮料体系稳定性影响的RSM图像进行预测及实验结果分析,并验证得到复合稳定剂添加量配比:果胶0.17%、CMC-Na 0.27%、黄原胶0.17%;六偏磷酸钠∶三聚磷酸钾为1∶1,添加量为0.15%(干量)。以感官评价为指标,以奶粉、蔗糖添加量和pH值为影响因子,进行实验设计得到最优工艺参数:奶粉添加量4.05%、蔗糖添加量4.2%、pH4.0。产品稳定性良好,蛋白质质量分数3.1%,脂肪2.7%,总膳食纤维含量1.4mg/g,总固形物质量分数5.8%,综合感官评价9.2。The formula, process and the factors affecting its stability of formulated rice bran-milk beverage were studied. The response surface method was used to determine the optimum ratio of materiel affeeting its stability and for process optimization. By the forecast and prediction on the RSM graph and results analysis, the compound stabilizer addition ratio was as： pectin 0.17 %,CMC-Na 0.27 %, xanthan gum 0.17 ~, and six partial sodium ： potassium tripolyphosphate of 1 ： 1, adding amount was 0.150~ （dry weight）. By sensory evaluation,with milk powder amount,sugar amount and pH as affecting factors,the opti- mum process was obtained： milk powder 4.05%, sugar 4.2%and pH4.0. The stability of product was good, the content of protein was 3.1% ,fat 2.7% ,total dietary fiber 1.4 mg/g,total solids 5.8% and sensory evaluation score 9.2.

关 键 词：调配型 乳饮料 稳定性 最优工艺 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]