复合蛋白发酵酸奶饮料的稳定体系研究  

Research on the stability of yoghurt based high protein beverage

作　　者：梁莹 郑卫平 黄立章 王东明 LIANG Ying;ZHENG Wei-ping;HUANG Li-zhang;WANG Dong-ming(LEGO FOODS,Guangzhou 510430)

机构地区：[1]立高食品股份有限公司,广州510430

出　　处：《中国食品添加剂》2021年第1期45-50,共6页China Food Additives

摘　　要：本文研究开发一种具有复合蛋白的长保型发酵酸奶饮料,包含乳类蛋白和植物蛋白,蛋白质总含量在2.0%。通过单因素实验确定合适的乳化剂和稳定剂种类,再通过正交实验确定饮料的最佳稳定体系。采用感官测评,离心分离,分子粒径分析等方法来评价其口感和稳定性。实验结果表明,添加辛烯基琥珀酸淀粉钠0.3%,羧甲基纤维素钠0.4%,高酯果胶0.2%,复合蛋白酸奶饮料的口感良好,乳化体系稳定,通过高温加速实验来评估保质期可以达到常温6个月。This research is to develop a high protein drinks with fermented yoghurt as the base.The total protein content was up to 2.0%.The best emulsifier and stabilizer were determined by single factor experiment,and the best stable system of the beverage was determined by orthogonal test.The taste and stability were evaluated by sensory evaluation,centrifugal precipitation and stability analyzer.The results showed that the yoghurt beverage had good taste,and the best emulsifier formula was:0.3%SSOS,0.4%CMC-Na,and 0.2%pectin.The shelf life was predicted up to 6 months at normal temperature based on the high temperature accelerated evaluation.

关 键 词：长保型 发酵酸奶 椰子 复合蛋白 乳化稳定 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程] TS202.3[轻工技术与工程—食品科学与工程]