核桃气泡乳的制备及稳定性研究  

Study on preparation and stability of walnut bubble milk

作　　者：牟泓羽 黄思 吴宽 杨成双 盛军[1,3,4] 赵存朝 MU Hong-yu;HUANG Si;WU Kuan;YANG Cheng-shuang;SHENG Jun;ZHAO Cun-chao(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,Yunnan,China;School of Food Science and Engineering,Central South University of Forestry and Technology,Changsha 410004,Hunan,China;Yunnan Plateau Characteristic Agricultural Industry Research Institute,Kunming 650201,Yunnan,China;Yunnan Characteristic Resource Food Biological Manufacturing Engineering Research Center,Kunming 650201,Yunnan,China;Yunnan Provincial Key Laboratory of Precision Nutrition and Personalized Food Manufacturing,Kunming 650201,Yunnan,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]中南林业科技大学食品科学与工程学院,湖南长沙410004 [3]云南省高原特色农业产业研究院,云南昆明650201 [4]云南省特色资源食品生物制造工程研究中心,云南昆明650201 [5]云南省精准营养与个性化食品制造重点实验室,云南昆明650201

出　　处：《粮食与油脂》2024年第9期97-102,共6页Cereals & Oils

基　　金：云南省教育厅科研基金项目(2023Y1011);云南省省市一体化专项(202302AN360002);高层次科技人才及创新团队选拔专项(202305AS350025);云南省凤庆县核桃产业科技特派团(202204BI090012)。

摘　　要：以去皮核桃仁为原料,辅以浓缩牛奶蛋白粉、赤藓糖醇、乳化稳定剂等,在单因素试验基础上,利用响应面法优化核桃气泡乳的配方,并对其稳定性进行测定。结果表明:最佳配方为以核桃气泡乳总质量为基准,添加去皮核桃仁8%、赤藓糖醇6.5%、浓缩牛奶蛋白粉5%、复配乳化剂(单硬脂酸甘油脂∶微晶纤维素质量比1∶1)0.1%、复配稳定剂(魔芋胶∶黄原胶质量比1∶1)0.25%、异抗坏血酸钠0.05%和小苏打0.5%,在此条件下制得的产品口感好,稳定性好。Using peeled walnut kernels as raw materials,supplemented with concentrated milk protein powder,erythritol,emulsion stabilizer,etc.,based on single factor experiments,the formula of walnut bubble milk was optimized by using response surface methodology,and its stability was determined.The results showed that the optimal formula was based on the total mass of walnut bubble milk,with the addition of 8%peeled walnut kernels,6.5%erythritol,5%concentrated milk protein powder,0.1%compound emulsifier(glycerin monostearate∶microcrystalline cellulose mass ratio of 1∶1),0.25%compound stabilizer(konjac gum∶xanthan gum mass ratio of 1∶1),0.05%sodium erythorbate,and 0.5%baking soda.Under these conditions,the product had a good taste and stability.

关 键 词：核桃 气泡乳 乳化稳定剂 稳定性 

分 类 号：TS201.1[轻工技术与工程—食品科学]