核桃、夏威夷果复合乳饮料工艺优化及稳定性评价  

Process Optimization and Stability Evaluation of Walnut and Macadamia Compound Milk Beverage

作　　者：王涛 韩晓江 彭晓邦 杨梦佳 WANG Tao;HAN Xiaojiang;PENG Xiaobang;YANG Mengjia(College of Health Management,Shangluo University,Shangluo,Shannxi 726000,China)

机构地区：[1]商洛学院健康管理学院,陕西商洛726000

出　　处：《热带农业科学》2021年第8期55-59,共5页Chinese Journal of Tropical Agriculture

基　　金：商洛学院科研创新团队(No.18SCX005);国家级大学生创新创业训练计划项目(No.S202011396028)。

摘　　要：为研制营养丰富、口感较佳的乳饮料,探讨澳洲坚果的深加工应用技术,以核桃、夏威夷果、牛奶为原料,开展单因素试验及正交试验,并对该饮品稳定性进行研究。结果表明:夏威夷果汁添加量10%,核桃汁添加量15%,牛奶添加量50%,饮品口感最佳,富含核桃、夏威夷果特殊香味;通过单因素试验及响应面优化可知,黄原胶0.032%、卡拉胶0.018%、海藻酸钠0.053%的条件下,饮品沉淀率可达到0.413%。Walnuts,macadamia nuts and milk are used as raw materials to prepare compound milk beverage with rich nutrition and good taste,aiming at exploring the deep processing of macadamia nuts.A single factor test and an orthogonal test were arranged to optimize the preparation of the beverage.Results showed that the compound milk beverage has best taste and rich flavor of walnuts and macadamia nuts when prepared with 10%of macadamia nut,15%of walnut,and 50%of milk.Stability test of the compound milk beverage is conducted.Xanthan gum,carrageenan and sodium alginate were selected as stabilizers.Single factor test and response surface optimization showed that the compound milk beverage has the minimum centrifugal sedimentation rate of 0.413%when prepared with 0.032%Xanthan gum,0.018%carragenan and 0.053%sodium alginate.

关 键 词：核桃 夏威夷果 工艺优化 响应面 稳定性 复合乳饮料 

分 类 号：S571.2[农业科学—作物学]