核桃、花生复合乳饮料开发及稳定性研究  

Study on development and stability of walnut and peanut compound milk beverage

作　　者：韩晓江 郭耀东 汪涛 HAN Xiao-jiang;GUO Yao-dong;WANG Tao(College of Health Management,Shangluo University,Shangluo 726000,Shaanxi,China;College of Food Science and Engineering,Northwest A&F University,Yangling 712100,Shaanxi,China)

机构地区：[1]商洛学院健康管理学院,陕西商洛726000 [2]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《湖北农业科学》2020年第14期141-144,152,共5页Hubei Agricultural Sciences

基　　金：特色食品质量安全风险评价及控制技术研究(13SKY026);商洛市科技创新团队(SK2018-03-03)。

摘　　要：以核桃、花生、脱脂奶粉为原料,研究开发复合饮料,对核桃汁、花生汁、牛奶、蔗糖添加量进行单因素试验,以感官评分为评价指标;在此基础上,选择3个水平进行正交优化及方差分析。结果表明,核桃汁添加量为15%,花生汁添加量为25%,牛奶添加量为30%,蔗糖添加量为6%,开发复合乳饮料口感最佳,风味较好。在最佳工艺条件下,选择海藻酸钠、阿拉伯胶、CMC为稳定剂考察复合饮料的稳定性,通过单因素试验、中心组合设计及响应面优化分析确定最佳复合稳定剂,结果表明,海藻酸钠添加量为0.024%、阿拉伯胶添加量为0.015%、CMC添加量为0.028%,沉淀率可降到0.415%。Using walnut,peanut and skim milk powder as raw materials to research and develop compound beverages,we firstly used the sensory score as the evaluation index by single factor test on the amount of walnut juice added,peanut milk addition,milk addition and sucrose addition.On this basis,three levels of orthogonal optimization and variance analysis were selected.The results showed that the addition of walnut juice was 15%,the amount of peanut milk added was 25%,the amount of milk added was 30%,and the amount of sucrose was 6%.The beverage tastes best and the flavor was good.Under the optimal conditions,sodium alginate,gum arabic and CMC were selected as stabilizers to investigate the stability of the composite beverage.The single factor test and response surface optimization showed that the amount of sodium alginate was 0.024% and the amount of gum arabic was 0.015%,CMC was 0.028%,the precipitation rate reduced to 0.415%.

关 键 词：核桃汁 花生汁 牛奶 复合乳饮料 响应面优化 稳定剂 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]