南瓜籽复合乳饮料的研究  

Research of Pumpkin Seed-milk Beverage

作　　者：武文起 孙振刚[1] 冯永强[1] 胡志和[2] 吴子健[2] 

机构地区：[1]天津海河乳业有限公司,天津300402 [2]天津市食品生物技术重点实验室,天津商业大学生物技术与食品科学学院,天津300134

出　　处：《食品研究与开发》2015年第11期54-57,110,共5页Food Research and Development

基　　金：天津市科技支撑项目(14ZCZDNC00017);北辰区科技计划补助项目(2014-CXYH-KF-001)

摘　　要：以裸仁南瓜籽和牛奶为原料,研究开发南瓜子复合乳饮料。在加工过程中,采用Na OH溶液去皮,制备无皮南瓜籽仁,按照一定比例加水磨浆,加牛奶和白砂糖调整口味。通过感官评价,确定了磨浆时南瓜子与水的比例,南瓜籽浆与牛奶的比例和加糖量;同时确定了稳定剂的用量和杀菌条件。结果表明,用1.5%~2.0%Na OH溶液在95℃~100℃的条件下处理2 min,可有效去除裸仁南瓜籽皮。去皮的南瓜籽磨浆时加水比例为1∶20（g/g）;浆液与牛奶混合的比例为91.4∶8.6（g/g）,加糖量为5 g/100 g;复合稳定剂9273-C的用量为0.15 g/100 g;杀菌条件为135℃4 s。在上述条件下生产的南瓜籽复合乳饮料,有奶香和南瓜籽香,适口性好,色泽乳白,组织状态稳定。The objective of this study was to develop a pumpkin seed-milk beverage using naked pumpkin seed and milk. In the processing, the solution of sodium hydroxide was used to remove the peel from naked pumpkin seed, and to prepare shelling pumpkin seed. The shelling pumpkin seed was mashed after add water, the seriflux was mixed with milk and sugar to adjust palatability. Using sensory evaluation method , it was determined that the ratio of shelling pumpkin seed and water in mashing , and of mixing pumpkin seed seriflux with milk and sugar, and add quality of stabilizer, and condition for sterilization. Result showed that, the condition of removing peel from naked pumpkin seed was it treated 2 minutes at 95℃-100℃in solution which contain sodium hydroxide percent 1.5 to 2.0. The ratio of shelling pumpkin seed to water was 1 ∶20 （g/g） in mashing. The mixing ratio of the seriflux to milk was 91.4∶8.6 （g/g）, and add quality of sugar was 5 g/100 g. Stabilizer （9273-C） was added 0.15 g in 100 g beverage, and condition for beverage sterilization was it treated 4 seconds at 135℃. The pumpkin seed-milk beverage, processed in above condition, have milk incense and pumpkin seeds, and good palatability. Its colour was milky white, and texture was stable.

关 键 词：裸仁南瓜籽 牛奶 饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]