五味子酸性乳饮料稳定性的研究  

Study on the Stability of Schisandra Acid Milk Beverage

作　　者：李静[1] 陈明星[1] 陈冬梅[2] LI Jing;CHEN Mingxing;CHEN Dongmei(Heilongjiang State Farn Science Technology Vocational College, Harbin, Heilongjiang 150431, China;Sanya Aviation ＆ Tourism College, Sanya, Hai＇nan 572000, China)

机构地区：[1]黑龙江农垦科技职业学院,黑龙江哈尔滨150431 [2]三亚航空旅游职业学院,海南三亚572000

出　　处：《农产品加工（下）》2018年第5期25-27,共3页Farm Products Processing

基　　金：黑龙江省高等教育学会高等教育科学研究"十三五"规划课题(16Q272)

摘　　要：五味子具有极高的营养价值,将五味子提取液与牛乳相结合制成的饮料在口感和组织状态上独具一格,并且可以达到很好的适口性,影响酸性乳饮料稳定性的主要因素是牛乳的脂肪上浮和蛋白沉淀,通过对不同稳定剂配比进行正交试验分析,配制出蛋白质含量1.0%以上,五味子提取液添加量12%的酸性乳饮料配方,并确定了稳定剂的种类及添加量。结果表明,采用全脂乳粉添加量4%和五味子提取液添加量12%的配比时,添加6%的白砂糖,0.035%的阿斯巴甜和0.30%的柠檬酸,p H值4.10时饮料的风味和口感最佳;当稳定剂添加量为CMC 0.45%,黄原胶0.06%,螯合剂0.06%,乳化剂0.04%时,五味子酸性乳饮料的稳定性达到最好。Schisandra chinensis has extremely high nutritional value. With Schizandra extract and milk,the Schisandra beverage was very special in the taste,organizational status and created nice palatability. Fat rise and protein precipitation has been the important factors which influence the stability of acid milk beverage,This article through to the formula of different stabilizers,analysied by orthogonal experimentation,Developed the protein content was more than 1.0%,The formula of acid milk beverage with Schizandra extractaddition amount of 12%,The kinds and adding amount of stabilizers were determined. Experimental results showed that using the ratio of whole milk powder adding quantity 4% and schisandra extract 12%,when the sucrose dosage 6%,aspartame 0.035%,citric acid 0.30%,p H value 4.10,the flavor and taste of the beverage was the best;When the stabilizer ratio CMC 0.45%,yellow gum 0.06%,chelating agent 0.06%,emulsifier 0.04%,The stability of fructus Schisandrae acid milk beverage was the best.

关 键 词：五味子 酸性 饮料 稳定性 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]