琼脂复配开发酸性乳饮料稳定剂的研究  

Studies on Utilization of Agar for Producing Stabilizers of Acid Milk Beverage

作　　者：赫慧敏 张秋俊 倪辉 洪清林 郭东旭 肖安风 HE Hui-min;ZHANG Qiu-jun;NI Hui;HONG Qing-lin;GUO Dong-xu;XIAO An-feng(College of Food and Biological Engineering,Jimei University,Xiamen 361021,Fujian,China;Green Fresh(Fujian)Food Stuff Co.,Ltd.,Zhangzhou 363100,Fujian,China;Fujian Provincial Engineering Technology Research Center of Marine Functional Food,Xiamen 361021,Fujian,China;Xiamen Key Laboratory of Marine Functional Food,Xiamen 361021,Fujian,China)

机构地区：[1]集美大学食品与生物工程学院,福建厦门361021 [2]福建省海洋功能食品工程技术研究中心,福建厦门361021 [3]厦门市海洋功能食品重点实验室,福建厦门361021 [4]绿新(福建)食品有限公司,福建漳州363100

出　　处：《食品研究与开发》2018年第9期220-224,共5页Food Research and Development

基　　金：福建省高校产学合作项目(2016N5008);福建省科技重大专项项目(2015NZ0001-1);国家海洋公益行业科研专项(201505033);福建省海洋高新产业发展专项(闽海洋高新[2016]08号)

摘　　要：以琼脂为原料优化出酸性乳饮料的稳定剂配方,为琼脂在乳饮料工业的开发应用提供了理论和技术配方参考。结果表明:酸性乳饮料的离心沉淀率随羧甲基纤维素钠添加量的增加先增加后降低,随高酯果胶添加量的增加不断降低,随琼脂添加量的增加不断增加。以离心沉淀率为指标,优化得到琼脂、羧甲基纤维素钠和高酯果胶的配比为1.6∶35.6∶62.8(质量浓度比),稳定剂的添加总量为0.6%。在此条件下酸性乳饮料的离心沉淀率1.45%,粘度15.4 mPa·s,感官评分90。Agar product was used to optimize the stabilizer of acid milk beverage.This study provided a theoretical and technical reference for the application of agar in the diary industry.The results showed that:the precipitation rate of acid milk beverage was analyzed to increased along with the increase of CMC-Na and agar concentration,and decreased along with the concentration of high ester pectin.The proportion of agar,CMC-Na and high ester pectin was optimized to be 1.6∶35.6∶62.8(ratio of mass concentration)by using the precipitation rate as the main index.The stabilizer of composed formula whose total amount was 0.6%was added to prepare an acid milk beverage,and this beverage got the precipitation rate of 1.45%,viscosity of 15.4 mPa·s,sensory score of 90.

关 键 词：琼脂 酸性乳饮料 稳定剂 复配 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]