棕榈油在核桃饮料中的应用  

Study on the application of palm oil in walnut beverage

作　　者：潘军辉[1] 曾善荣 胡明明 钟业俊[1] 嵇海华 彭超[4] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]赣州市食品药品检验检测中心,江西赣州341000 [3]马来西亚总署大马棕榈油技术研发(上海)有限公司,上海201108 [4]南昌大学食品学院,江西南昌330031

出　　处：《南昌大学学报（理科版）》2017年第1期57-61,共5页Journal of Nanchang University(Natural Science)

基　　金：大马棕榈油技术研发(上海)有限公司委托项目(PORJSM04312015);南昌大学大学生创新创业训练计划(2016086)

摘　　要：以核桃粕和棕榈油为主要原料开发性能稳定的核桃奶,对生产工艺进行优选和确定,同时采用Box-Behnken设计方法优化棕榈油核桃饮料的配方。结果显示,采用8℃棕榈油、单甘酯(HLB值4.3)和蔗糖酯(HLB值15)的添加比例为713、以及黄原胶和海藻酸钠的稳定剂组合,棕榈油核桃饮料稳定效果更佳、产品口感也更好。采用响应面分析得到了棕榈油添加量、乳化剂添加量和稳定剂添加量的二次多项回归方程,分析最优方案得到棕榈油、乳化剂和稳定剂的的最佳添加量分别为3.8%、7.2%和0.21%,且该结果与验证试验的结论相吻合。研究结果可为核桃粕的深加工提供借鉴,亦可为棕榈油在饮料中的应用提供指导。Walnut residue and palm oil as the main raw material were used to develop walnut milk with sta- ble performance. The production process of walnut milk was determined. Furthermore, Box-Behnken design method was used to optimize the formula of palm-oil-based walnut milk. The results showed that the best melting point of palm oil was 8℃ ,the best ratio of monoglyceride （HLB=4.3） to sucrose ester （HLB 15） was 7 ： 13,and the best composite stabilizers were xanthan gum and sodium alginate,which guaranteed the good stability and taste of walnut milk. Two multinomial regression equations of palm oil dosage, emulsifier dosage and stabilizer dosage were obtained by the response surface analysis. The results of analysis showed the optimal palm oil,emulsifier and stabilizer dosage were 3.8% ,7.2% and 0.21% respectively,and the re- sults of verification test were consistent with the conclusion. Research results could provide reference for the deep processing of walnut residue, and provide guidance for the application of palm oil in beverage.

关 键 词：棕榈油 核桃粕 核桃奶 感官品质 稳定性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]