花生牛奶复合乳饮料乳化稳定剂配方优化  

Study on Emulsifier and Stabilizer Formula Optimization of Composite Peanut Milk Beverage

作　　者：马永轩[1,2] 郝娟 田云 李升锋[1,2] 吴婕 MA Yongxuan;HAO Juan;TIAN Yun;LI Shengfeng;WU Jie(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,Guangdong 510610,China;Guangzhou Lehel Clinical Nutrition Co.,Ltd.,Guangzhou,Guangdong 510610,China)

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,广东广州510610 [2]广州力衡临床营养品有限公司,广东广州510610

出　　处：《农产品加工》2022年第7期13-17,共5页Farm Products Processing

基　　金：广东省重点研发计划项目(2020B020225004);国家重点研发计划项目(2018YFD0401003-05)。

摘　　要：以花生和牛奶为主要原料研制花生牛奶复合乳饮料,探讨了蔗糖脂肪酸酯、蒸馏单硬脂酸甘油酯、卡拉胶、海藻酸钠、微晶纤维素及黄原胶对复合乳饮料稳定性的影响。通过响应面试验优化筛选出最佳的乳化稳定剂的组合和用量。结果表明,采用蒸馏单硬脂酸甘油酯0.09%,卡拉胶0.13%和黄原胶0.09%复合而成的乳化稳定剂可有效提高复合乳饮料的稳定性,且所得复合乳饮料色泽纯正、口感细腻。The effects of sucrose fatty acid ester,molecular distillation glycerol monostearate,carrageenan,sodium alginate,microcrystalline cellulose and xanthan gum on the stability of composite peanut milk beverage were studied in this paper.By orthogonal experiment,the optimum composition of emulsifier and stabilizer was screened.The results showed that the composite peanut milk beverage prepared by the addition of 0.09%molecular distillation glycerol monostearate,0.13%carrageenan and 0.09%xanthan gum was most stable,and we could get the composite peanut milk beverage of pure color and good taste.

关 键 词：花生 牛奶 乳饮料 稳定性 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]