一种新式茶饮乳基底产品的研制  

Development of a New Tea Milk Base Product

作　　者：王瑞云[1] 张建佩 WANG Rui-yun;ZHANG Jian-pei(Gansu Qimu Dairy Co.,Ltd.,Jiuquan Iron and Steel Group,Jiayuguan 735100,China)

机构地区：[1]酒钢集团甘肃祁牧乳业有限责任公司,甘肃嘉峪关735100

出　　处：《保鲜与加工》2022年第7期67-73,共7页Storage and Process

摘　　要：以生牛乳、浓缩牛奶蛋白、无水奶油为原料制备一种新式茶饮乳基底产品,通过单因素试验筛选复配稳定剂,以感官评分为指标,在单因素试验的基础上,通过正交试验优化其生产工艺。结果表明,复配稳定剂配方为:结冷胶0.05%,磷脂0.5%,微晶纤维素1%;产品的最佳生产工艺为:在生牛乳中添加质量分数为4%的浓缩牛奶蛋白,均质压力25 MPa,复配稳定剂添加量0.9%,无水奶油添加量8.5%,此条件下复配调制出的产品可作为乳基底产品,打造口感醇厚、顺滑且营养价值高的新式茶饮品。In this study,a new tea milk base product was prepared using milk,concentrated milk protein and anhydrous cream as raw materials.The compound stabilizer was screened by single factor experiments and the production process was optimized by orthogonal test on the basis of single factor experiments with sensory score as indicator.The results showed that the compound stabilizer was confirmed as follows:gellan of 0.05%,phospholipid of 0.5%,and microcrystalline cellulose of 1%.The optimal production process of the product was determined as follows:concentrated milk protein with a mass fraction of 4%was added to raw milk,homogenizing pressure of 25 MPa,compound stabilizer addition of 0.9%,and anhydrous cream addition of 8.5%.Under these conditions,the concocted product could be used as milk base product to create new tea drinks with mellow taste and high nutritional value.

关 键 词：新式茶饮 乳基底产品 工艺 研制 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]