叶黄素核桃乳饮料的研制  

Development of Lutein Walnut Milk Beverage

作　　者：汤木果 陈芳 赵存朝 盛军[1,3] 陶亮[1,3] 田洋 TANG Muguo;CHEN Fang;ZHAO Cunchao;SHENG Jun;TAO Liang;TIAN Yang(College of Food Science and Technology,Yunnan Agricultural University,Kunming,Yunnan 650201,China;Yunnan Plateau Characteristic Agricultural Industry Research Institute,Kunming,Yunnan 650201,China;Engineering Research Center for the Development and Utilization of Edible and Medicinal Resources,Kunming,Yunnan 650201,China;Yunnan Engineering Research Center for Development of Functional Foods from Edible and Food Resources,Kunming,Yunnan 650201,China)

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201 [2]云南省高原特色农业产业研究院,云南昆明650201 [3]食药同源资源开发与利用教育部工程研究中心,云南昆明650201 [4]云南省药食同源功能食品工程研究中心,云南昆明650201

出　　处：《热带农业科学》2021年第12期66-73,共8页Chinese Journal of Tropical Agriculture

基　　金：云南省重大科技专项计划(个性化营养定制健康食品生物制造技术开发及应用)(No.202102AE090027-2);重要药食兼用资源生物制造技术开发及应用(No.2022AA100005);特色新型功能及营养健康食品关键技术研发与应用(No.2019ZG00905)。

摘　　要：核桃是一种营养丰富且风味较佳的药食两用资源,具有较好的开发利用前景,随着现代人工作强度的增大及电子产品的频繁使用,经常用眼过度、视力下降。叶黄素具有较强的护眼明目、抗疲劳的作用。本研究以核桃乳为主要原料,通过单因素试验研究核桃乳添加量、叶黄素添加量、全脂奶粉添加量、HBT-A7301稳定剂添加量及白砂糖添加量对叶黄素核桃乳饮料的影响,结合响应面试验优化确定叶黄素核桃乳饮料最佳工艺,开发一款口感浓郁、营养丰富的健康乳饮料,并评定产品质量。结果表明:叶黄素核桃乳饮料的最佳工艺参数为核桃乳添加量20%、叶黄素添加量40 mg/L、HBT-A7301稳定剂添加量0.35%、白砂糖添加量6.2%、全脂奶粉添加量1.0%。产品呈现乳白色,具有核桃的香气,酸甜适中,组织细腻,品质稳定,风味独特,感官评价达87.16分,其蛋白质含量为3.56%,脂肪含量为1.23%,pH 7.08,可溶性固形物含量为15.10%,30 d内无沉淀分层,无乳清析出,大肠菌群、菌落总数、霉菌、酵母及致病菌未检出,是一款营养丰富且具有潜在缓解视觉疲劳的健康饮品。本研究可为核桃功能性饮品开发提供一定参考。Walnut is a nutrient-rich and flavorful resource for both medicine and food,and has good development and utilization prospects.With the increasing of work intensity of modern people and the frequent use of electronic products,people often overuse their eyes,leading to decline in eyesight.Lutein has a strong effect on protecting eyes and resisting fatigue.Walnut milk was used as the main raw material to prepare lutein walnut milk beverage.A single factor experiment was conducted to study the single effects of walnut milk addition,lutein addition,whole milk powder addition,HBT-A7301 stabilizer addition and white sugar addition on the lutein walnut milk beverages,and a response surface methodology was then used to optimize the preparation technology for the lutein walnut milk beverage,based on which a healthy milk beverage with full taste and rich nutrition was developed and its quality evaluated.The results showed that the optimal preparation parameters for the lutein walnut milk beverage include 20%walnut pulp,40 mg·L^(-1) lutein,0.35%HBT-A7301 stabilizer,6.2%white sugar and 1.0%whole milk powder.The product is milky white and moderately sour and sweet with walnut aroma,fine tissue,stable quality and unique flavor,and has a sensory evaluation score of 87.16,protein content of 3.56%,fat content of 1.23%,and soluble solids content of 15.10%with pH 7.08,no precipitation and delamination within 30 days and no whey precipitation.The coliforms,total number of colonies,molds,yeast and pathogenic bacteria were not detected in the product.This product is a nutritious healthy beverage with a potential to relieve eyesight strain.This study can provide reference for the development of walnut functional beverage.

关 键 词：核桃乳 叶黄素 功能性饮料 响应面 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]