咖啡牛奶酒工艺优化及其稳定性的研究  

The Study on the Stability of the Wine Mixed with Coffee and Milk

作　　者：曹志军[1] 刘晓军 刘敏[1] 肖瑞芳[1] 

机构地区：[1]内蒙古农业大学职业技术学院,包头014109 [2]北京科拓生物技术有限公司,北京101400

出　　处：《食品工业》2014年第8期145-148,共4页The Food Industry

摘　　要：针对咖啡牛奶酒脂肪上浮和蛋白质沉淀等不稳定因素,及其外观和口感欠佳等现象,对不同亲水亲油平衡(HLB)值的混合乳化剂和稳定剂的效果进行试验以及感官评价,确定了最佳工艺参数,并对产品质量做了评价和分析。结果表明,当混合乳化剂的添加量质量分数为0.20%(m(单甘酯)︰m(蔗糖酯)=8︰2),稳定剂CMC,PGA和卡拉胶的添加量质量分数分别为0.10%,0.05%和0.05%时,并且选用60℃,20 MPa的条件进行均质,蛋白质稳定性最好(即沉淀率最低),脂肪层最薄,达到预期的目的。该产品具有营养价值丰富,稳定性好和感官品质佳等特点。According to the unstable factors of the wine mixed with coffee and milk such as floating and fat floating protein precipitation, and its poor appearance and texture, sensory evaluation tests of different hydrophilic-lipophilic balance （HLB） value are carried on the influence of mixed emulsifier and stabilizer, as well as the effects of sensory evaluation tests to determine the product＇s parameters. The results showed that when mixed emulsifier 0.20% （m （Monoglyceride） ： m （sucrose ester）=8 ： 2）, stabilizer CMC, PGA and carrageenan were 0.10%, 0.05% and 0.05% respectively, and selection temperature of 60 ℃, 20 MPa homogeneous condition, the protein stability is the best （with the lowest precipitation rate）, and the wine had the thinnest layer of fat, which achieved the desired objective. The product has rich nutritional value, good stability and sensory characteristics of good quality.

关 键 词：咖啡 牛奶 酒 乳化剂 稳定性 

分 类 号：TS261.4[轻工技术与工程—发酵工程]