黄秋葵乳饮料的工艺和配方研究  

Process and Formula Optimization of the Okra Milk Beverage

作　　者：王芳凌 陈雪梅[1] 明昆洋 潘建江 成虹漫 WANG Fangling;CHEN Xue-mei;MING Kun-yang;Pan Jian-jiang;CHENG Hong-man(School of Life Science,Longyan University,Longyan 364012,China;Beverage R&D Department,Dali Food Group Limited Company,Quanzhou 362100,China)

机构地区：[1]龙岩学院生命科学学院,福建龙岩364012 [2]达利食品集团有限公司饮料研发中心,福建泉州362100

出　　处：《饮料工业》2023年第1期30-36,共7页Beverage Industry

基　　金：2021年福建省大学生创新创业训练项目(202111312039)。

摘　　要：探讨以发酵黄秋葵和脱脂乳粉为主要原料的黄秋葵乳饮料的工艺和配方。以离心沉淀率、黏度和感官评分为指标,采用单因素和响应面试验,对黄秋葵乳饮料配方中的脱脂乳粉、黄秋葵浆、白砂糖、复合稳定剂的添加量进行优化。结果表明:黄秋葵乳饮料的最佳配方为脱脂乳粉51g/L,发酵黄秋葵20.5g/L,白砂糖47g/L,复合稳定剂2.2g/L,依照配方制得的黄秋葵乳饮料色泽洁白、口感顺滑、质地均匀,具有黄秋葵特有的发酵香味,其蛋白质含量为1.65%,符合我国乳饮料的标准。Using fermented okra and skim milk powder as raw materials,the technology and formula optimization of the okra milk beverage were discussed. The contents of skim milk powder,okra pulp,sugar and compound stabilizer were optimized by single factor experiments and response surface experiments according to deposition rate,viscosity and sensory score. The results showed that the optimal formula of the okra milk beverage was as follows:51g/L skim milk powder,20.5g/L okra pulp,47g/L sugar and 2.2g/L compound stabilizer. Based on the optimal formula,the okra milk beverage was the best with white color,smooth mouthfeel,stable texture and special fermented fragrance. The protein content was 1.65%,meeting the demand of the national standard for milk beverage.

关 键 词：发酵黄秋葵 乳饮料 工艺 配方 响应面试验 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]