绿豆调制乳配方优化与稳定性研究  

Study on the Formulation Optimization and Stability of Mung Bean Modified Milk

作　　者：王妙姝 徐慧 郑玮丽 王震 田梦琪 张伟 WANG Miaoshu;XU Hui;ZHENG Weili;WANG Zhen;TIAN Mengqi;ZHANG Wei(New Hope Tensun(Hebei)Dairy Co.,Ltd.,Baoding 071000,China;Hebei Technology Innovation Center of Probiotic Functional Dairy Product,Baoding 071000,China;Department of Science and Technology,Hebei Agricultural University,Cangzhou 061100,China;Key Laboratory of Analysis and Prevention and Control of Zoonosis in Hebei Province,Baoding 071000,China;College of Food Science and Technology,Hebei Agricultural University,Baoding 071001,China)

机构地区：[1]河北新希望天香乳业有限公司,河北保定071000 [2]河北省益生功能性乳制品技术创新中心,河北保定071000 [3]河北农业大学理工系,河北沧州061100 [4]河北省人畜共患病原微生物分析与防控重点实验室,河北保定071000 [5]河北农业大学食品科技学院,河北保定071001

出　　处：《食品安全导刊》2025年第12期103-107,111,共6页China Food Safety Magazine

基　　金：保定市科技计划项目“绿豆乳制品稳定性研究及产品开发”(2394N016)。

摘　　要：以酶解绿豆粉、生牛乳为主要原料研制了一款新型绿豆调制乳,并考察了酶解绿豆粉、生牛乳、白砂糖、复合稳定剂添加量对产品品质的影响。通过单因素试验及响应面试验,以感官评分和离心沉淀率为指标,结合主观赋权和熵权法得出综合评分,优化出产品的最佳配方:以调制乳质量为基准,酶解绿豆粉6%、生牛乳87%、白砂糖5%、复合稳定剂0.30%、无菌水1.7%。在此条件下制得的绿豆调制乳,离心沉淀率为2.62%,呈乳白略带黄绿色,均匀有光泽,甜度适中,口感颇佳,稳定性强。A new type of mung bean formula milk was developed with enzymatic mung bean powder and raw milk as the main raw materials,and the effects of the addition of enzymatic mung bean powder,raw milk,white sugar and composite stabilizer on the product quality were investigated.Through single factor experiment and response surface experiment,sensory score and centrifugal sedimentation rate were used as indicators,and the comprehensive score was obtained by combining subjective weighting and entropy weight method,and the best formula of the product was optimized:based on the quality of formula milk,enzymatic mung bean powder 6%,raw milk 87%,white sugar 5%,composite stabilizer 0.30%,and sterile water 1.7%.The mung bean formula milk prepared under these conditions has a centrifugal sedimentation rate of 2.62%,is slightly yellow-green in milky white,has a uniform luster,moderate sweetness,good taste,and strong stability.

关 键 词：响应面法 酶解绿豆粉 调制乳 稳定性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]