玫瑰核桃乳饮料的研制及香气成分分析  

Preparation and Aroma Composition Analysis of Rose Walnut Milk Beverage

作　　者：陈楠 吴潇霞 夷娜 李胜 王磊 宋丽军 侯旭杰 张丽 CHEN Nan;WU Xiao-xia;YI Na;LI Sheng;WANG Lei;SONG Li-jun;HOU Xu-jie;ZHANG Li(Key Laboratory of Xinjiang Characteristic Agricultural Products Deep Processing Corps,Alar 843300,Xinjiang,China;College of Food Science,Shihezi University,Shihezi 832000,Xinjiang,China;Aksu Vocational and Technical College,Aksu 843000,Xinjiang,China;Karamay Zhongpin Tianyuan Food Co.,Ltd.,Karamay 834000,Xinjiang,China)

机构地区：[1]南疆特色农产品深加工兵团重点实验室,新疆阿拉尔843300 [2]石河子大学食品学院,新疆石河子832000 [3]阿克苏职业技术学院,新疆阿克苏843000 [4]克拉玛依市中品田源食品有限公司,新疆克拉玛依834000

出　　处：《食品研究与开发》2020年第19期81-86,共6页Food Research and Development

基　　金：国家自然科学基金(31560427)。

摘　　要：为研究玫瑰核桃乳饮料的最佳工艺,以实现新疆玫瑰与核桃的深加工利用,试验以新疆薄皮核桃温185和玫瑰花为主要原料,通过单因素和正交试验确定玫瑰核桃乳饮料的最佳配方。结果表明:玫瑰核桃乳饮料的最佳配方为核桃10.00%,食盐0.30%,玫瑰2.00%,黄原胶0.10%,单甘脂0.15%,白砂糖添加量10.00%,全脂乳粉添加量8.00%,在此工艺下制得的玫瑰核桃乳饮料组织细腻、均匀稳定、风味独特。此外,还对其香气成分进行检测,结果显示:玫瑰核桃乳饮料香气成分主要集中在酯类和醇类,呈香物质有苯甲酸乙酯、磷酸三乙酯和丁香酚等。In order to study the best technology of rose walnut milk beverage and realize the deep processing and utilization of Xinjiang rose walnut,the experiment uses Xinjiang thin-skinned walnut temperature 185 and rose as the main raw materials,and determines the best formula of rose walnut milk beverage through single factor and orthogonal experiments.The results showed that the best formula of rose walnut milk beverage was 10.00%walnut,0.30%salt and 2.00%rose,xanthan gum 0.10%,monoglyceride 0.15%,granulated sugar 10.00%,whole milk powder 8.00%.The rose-walnut milk tea made by this process had delicate tissue,uniform stability and unique flavor.The results showed that the aroma components of rose-walnut milk beverage were mainly concentrated in esters and alcohols,and the aroma substances included ethyl benzoate,triethyl phosphate and eugenol etc.

关 键 词：玫瑰花 核桃 乳饮料 气相色谱-质谱法 香气成分 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]