红豆核桃复合乳饮料配方优化及稳定性研究  

Optimization and Stability Study of Red Bean Walnut Compound Milk Beverage Formula

作　　者：曹文利 尹俊涛[1] 雷勇[1] 刘艳怀 代绍娟[1] 曹秋月 CAO Wenli;YIN Juntao;LEI Yong;LIU Yanhuai;DAI Shaojuan;CAO Qiuyue(Shihezi Development Zone Jinnai Food Co.,Ltd.,Shihezi 832000)

机构地区：[1]石河子开发区神内食品有限公司,石河子832000

出　　处：《食品工业》2025年第2期96-100,共5页The Food Industry

摘　　要：以感官评分为评价指标,通过单因素和响应面试验方法优化红豆核桃复合乳饮料的制备工艺,得出最佳配比为核桃粕浆添加量25%、红豆粉添加量0.7%、白砂糖添加量5.6%。稳定性用离心沉淀率和感官评分为综合考察指标,采用正交试验调配出复合乳饮料稳定剂最佳配比为羧甲基纤维素钠0.05%、蔗糖脂肪酸酯0.05%、黄原胶0.1%。在此条件下加工的复合乳饮料组织状态稳定,产品口感细腻润滑,具有红豆核桃独特的香味。Using sensory evaluation as the evaluation index,the preparation process of red bean walnut composite milk beverage was optimized through single factor and response surface experiments.The optimal ratio was determined to be 25%walnut pulp,0.7%red bean powder,and 5.6%white sugar.Stability was evaluated using centrifugal precipitation rate and sensory score as comprehensive evaluation indicators.The optimal ratio of composite milk beverage stabilizer was formulated through orthogonal experiment,which was carboxymethyl cellulose sodium 0.05%,sucrose fatty acid ester 0.05%,and xanthan gum 0.1%.The composite milk beverage processed under these conditions has a stable tissue state,a delicate and smooth taste,and an unique aroma of red beans and walnuts.

关 键 词：核桃粕 红豆 配方 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]