黑果腺肋花楸花生粕乳饮料复配稳定剂制备工艺优化  

Optimization of Technological Parameters for Stability of Peanut Meal Composite Milk Beverage of Aronia melanocarpa

作　　者：龙雯洁 石太渊[2] 于淼[2] 单晓丽 王珍 宋文娜 吕美琳 陈洪杰 吕长鑫 LONG Wenjie;SHI Taiyuan;YU Miao;SHAN Xiaoli;WANG Zhen;SONG Wenna;LÜMeilin;CHEN Hongjie;LÜChangxin(College of Food Science and Engineering,Bohai University,Jinzhou 121013,Liaoning,China;Institute of Food and Processing,Liaoning Academy of Agricultural Sciences,Shenyang 110161,Liaoning,China;Anqiu Inspection and Testing Center Co.,Ltd.,Weifang 262100,Shandong,China;Liaoning Weiheng Testing Technology Co.,Ltd.,Jinzhou 121013,Liaoning,China)

机构地区：[1]渤海大学食品科学与工程学院,辽宁锦州121013 [2]辽宁省农业科学院食品与加工研究所,辽宁沈阳110161 [3]安丘市检验检测中心有限公司,山东潍坊262100 [4]辽宁卫衡检测科技有限公司,辽宁锦州121013

出　　处：《食品研究与开发》2024年第18期152-159,共8页Food Research and Development

基　　金：2021年辽宁省“揭榜挂帅”科技攻关项目(2021JH1/104000340202);辽宁科技特派行动专项计划(2022JH5/10400102)。

摘　　要：以黑果腺肋花楸和花生粕为原料,研制一款黑果腺肋花楸花生粕乳饮料,并探究最佳稳定剂种类和添加量对其稳定性能的影响。通过单因素试验、L(934)正交试验和Box⁃Behnken设计法优化乳饮料基础配方和稳定性工艺,通过粒径和流变分析法分析产品稳定效果。结果表明:以77.75%花生粕乳液、13%黑果腺肋花楸汁、9%白砂糖、0.25%柠檬酸调配成的乳饮料风味最优;响应面试验结果表明,羧甲基纤维素钠、海藻酸钠和阿拉伯胶复配稳定剂的添加量分别为0.19%、0.27%、0.15%时,产品沉淀率最小,为0.24%。粒径、流变结果证实,复配稳定剂可使乳饮料粒径分布在最小范围(0.1~80µm)且黏度低于3种单一稳定剂。黑果腺肋花楸花生粕乳饮料乳香浓郁且兼具黑果腺肋花楸风味,口感酸甜适中,成品呈现乳粉色,状态良好且口感清爽。A composite milk beverage made from Aronia melanocarpa and peanut meal was developed.The op⁃timal types and amounts of stabilizers and their effects on stability were investigated.The basic formulation and stability process of the milk beverage were optimized using single⁃factor test,L9(34)orthogonal test,and Box⁃Behnken design.The stability effect of product system was analyzed through particle size and rheological analy⁃sis.The results showed that the optimal flavor was achieved with a composite milk beverage composed of 77.75%peanut meal emulsion,13%A.melanocarpa juice,9%white sugar,and 0.25%citric acid.Response surface methodology results indicated that the addition amounts of CMC,sodium alginate,and gum arabic in the combined stabilizer were 0.19%,0.27%,and 0.15%,respectively,resulting in the lowest sedimentation rate of 0.24%.Particle size and rheological results confirmed that the combined stabilizer minimized particle size distribution of composite milk beverage(0.1-80µm)and viscosity compared to the three individual stabiliz⁃ers.The composite milk beverage had a rich milky aroma with the flavor of A.melanocarpa,a moderately sweet and sour taste,a milky pink appearance,good stability,and a refreshing mouthfeel.

关 键 词：黑果腺肋花楸 花生粕 乳饮料 复配稳定剂 稳定性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]