黑芝麻碎米谷物乳乳化稳定剂的筛选及配比优化  

Selection and Proportioning Optimization of Emulsion Stabilizer for Black Sesame and Rice Cereal Milk

作　　者：郝娟 吴婕 李升锋[1,2] 马永轩 HAO Juan;WU Jie;LI Shengfeng;MA Yongxuan(Sericultural&Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods,Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610;Guangzhou Lehel Clinical Nutrition Co.,Ltd.,Guangzhou 510610)

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所/农业农村部功能食品重点实验室/广东省农产品加工重点实验室,广州510610 [2]广州力衡临床营养品有限公司,广州510610

出　　处：《食品工业》2020年第11期65-69,共5页The Food Industry

基　　金：国家重点研发计划项目(2016YFD0400702)。

摘　　要：以黑芝麻和碎米为主要原料研制复合谷物乳饮料,探讨蔗糖脂肪酸酯、蒸馏单硬脂酸甘油酯、羧甲基纤维素、黄原胶、海藻酸钠、微晶纤维素及均质对谷物乳稳定性的影响。结果表明,稳定剂的最佳配方为:蔗糖脂肪酸酯0.07%、黄原胶0.09%和微晶纤维素0.13%。最佳的均质条件为:均质压力20 MPa、均质温度60℃、均质次数2次。该条件下制得的谷物乳色泽纯正、口感细腻、稳定性好。The effects of sucrose fatty acid ester,molecular distillation glycerol monostearate,carboxymethyl cellulose,xanthan gum,sodium alginate,microcrystalline cellulose and homogeneous condition on the stability of composite grains milk prepared from black sesame and broken rice were studied.The results showed that the composite grains milk prepared by the addition of 0.07%sucrose fatty acid ester,0.09%xanthan gum and 0.13%microcrystalline cellulose was most stable.The optimum homogeneous condition was that homogenization pressure 20 MPa,homogenization temperature 60℃and homogenized for 2 times.It could be found that the composite grains milk prepared from black sesame and broken rice had pure color and good taste.

关 键 词：黑芝麻 碎米 谷物乳 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]