正交试验优化玉木耳乳饮料生产工艺  

Optimization of the Formulation of a Dairy Beverage Containing White Mutant Strain of Auricularia fuscosuccinea

作　　者：金凤石 赵鑫[1] 王大为[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《乳业科学与技术》2016年第2期11-16,共6页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金："十二五"国家科技支撑计划项目(2013BAD16B08)

摘　　要：将玉木耳高压蒸煮处理后用于乳饮料生产,以乳饮料稳定性及感官品质为考察指标,采用单因素和正交试验筛选玉木耳乳饮料最佳配方,确定最佳生产工艺。结果表明:高压蒸煮后玉木耳硬度、弹性、内聚性、胶黏性下降,咀嚼性提高。当高压蒸煮后玉木耳浆料添加量40.0%、柠檬酸添加量0.1%、乳粉添加量4.0%、绵白糖添加量4.0%、复合稳定剂添加量0.1%(以质量分数计)时,生产的玉木耳乳饮料综合品质最好,组织稳定、营养丰富、风味纯正。The white mutant strain of Auricularia fuscosuccinea was processed through high-pressure steaming and used as an ingredient for the formuation of a dairy beverage. Optimization of the formulation for improved beverage stablity and sensory quality was carried out using single factor and orthogonal array design methods. The results indicated that after high-pressure cooking, the hardness, elasticity, cohesiveness and gumminess of the white Auricularia fuscosucclnea were decreased, and the chewiness was increased. The optimum formulation was found to consist of 40.0% white Auricularia fuscosuccinea juice, 0.1% citric acid, 4.0% soft sugar, 4.0% milk powder and 0.1% compound stabilizer. The formulated beveage had the best sensory quality and a pure flavor, and was verystable and highly nutritious.

关 键 词：玉木耳 乳饮料 工艺 品质 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]