发酵芒果燕麦酸奶饮料的研究  

Study on Fermented Mango Oat Yoghurt Beverage

作　　者：汪飞 WANG Fei(Shanghai Comax Flavor&Fragrance Co.,Ltd.,Shanghai 201206,China)

机构地区：[1]上海克曼克斯香精香料有限公司,上海201206

出　　处：《饮料工业》2021年第5期51-54,共4页Beverage Industry

摘　　要：研究了发酵芒果燕麦酸奶饮料的制作方法,即一种将发酵芒果汁和燕麦复合发酵酸奶混合制作而成的一款植物基复合蛋白饮料,本文分别从口感和稳定性两个方面展开研究。通过添加羧甲基纤维素钠0.3%,黄原胶0.1%,瓜尔胶0.02%,三聚磷酸钠0.05%,很好的解决了体系的蛋白质沉淀和脂肪上浮的问题,加入发酵芒果汁5%,芒果香精0.05%,豆腥味遮蔽剂0.2%,口感香精0.15%,解决了植物基酸奶的腥臭味的问题,并且确定了最佳配方。The preparation method of fermented mango oat yoghurt beverage was studied,that is,a plant based complex protein beverage made by mixing fermented mango juice and oat compound fermented yoghurt.By adding 0.3%sodium carboxymethyl cellulose,0.1%xanthan gum,0.02%guar gum and 0.05%sodium tripolyphosphate to solve the protein precipitation and fat floating in the system,adding 5%fermented mango juice,0.05%mango essence and 0.15%bean fishy smell masker 0.2%taste flavor,the problem of fishy smell of plant-based yoghurt was solved.And determine the best formula.

关 键 词：发酵芒果汁 燕麦复合植物基酸奶 口感香精 稳定性 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]