调配型酸乳饮料稳定剂及其稳定性的研究

对影响调配酸乳饮料稳定性的因素进行了研究,通过正交试验确定稳定剂的最佳复配配比以及最佳的生产工艺。结果表明,CMC(Fh9)0.25%、黄原胶0.02%、魔芋精粉0.03%、SE-150.02%、单甘酯0.03%、六偏磷酸钠0.02%、三聚磷酸钠0.02%,并在30MPa下均质,产品稳定性好。     

椰子汁的稳定性研究

通过正交实验确定了乳化剂和稳定剂的最佳配比和工艺:0.075%单甘酯,0.04%蔗糖酯,0.06%酪朊酸钠,0.08%黄原胶,采用二级均质(压力分别为25、30MPa,温度为70℃),并在121℃下杀菌10min,椰子汁取得了良好的稳定性,保存期可达三个月以上。     

Turbiscan分析仪快速评价β-胡萝卜素乳状液的稳定性

本实验研究Turbiscan分析仪评价β-胡萝卜素乳状液的稳定性,制备β-胡萝卜素乳状液所用的乳化剂有Tween-80、聚甘油酯、蔗糖酯,并采用不同的均质条件.结果表明;与传统方法相比,采用Turbiscan稳定性分析仪能快速准确确定Tween-80、三次均质(第一次30MPa、第二次50MPa、第三次45MPa)、β-胡萝卜素含量为2%的β-胡萝卜素乳状液稳定性最佳.     

松仁乳的研制

本研究对松仁乳专用乳化稳定剂进行优选,并对松仁乳产品稳定性进行研究。结果表明,松仁乳专用乳化稳定剂的最佳配比为:单甘酯0.12%,蔗糖酯0.08%,黄原胶0.02%,瓜尔豆胶0.03%,PURITY GUM0.02%,海藻酸钠0.02%。松仁乳的HLB值为6,[Ca2 ]≤1mmol/L,在80- 85℃,pH6.5-7.5,40MPa均质两次,松仁乳产品具有较好的稳定性。     

巴旦杏蛋白饮料的工艺优化及其稳定性研究

以巴旦杏为主要原料,研究了巴旦杏蛋白饮料的加工工艺,并着重研究了影响巴旦杏蛋白饮料稳定性的几个重要因素.确定了最佳的工艺参数:巴旦杏脱度条件为90℃,1.5%氢氧化钠溶液浸泡5 mim;风味的最佳配比是蔗糖5%和脱脂奶粉4%;复合稳定剂的配比是:蔗糖酯为0.10%,单甘酯为0.15%、黄原胶为0.05%、羧甲基纤维素钠为0.08%;均质温度为50℃,均质压力为40 MPa、均质2次.制得的产品口感细腻爽口且稳定性好.     

巴旦杏红枣汁复合饮料的研制

以巴旦杏为主要原料,研究巴旦杏红枣汁复合饮料的加工工艺,确定最佳的工艺参数:风味的最佳配比是蔗糖2.0%、木糖醇4.0%、巴旦杏乳40%、红枣汁20%;最佳稳定条件是两种乳化剂蔗糖酯与单甘酯的总添加量为0.25%,配比为2:3(质量比),两种稳定剂是羧甲基纤维素钠与黄原胶总添加量为0.15%,配比为2:1(质量比);均质压力为40 MPa、均质温度为50℃.产品风味独特且稳定性好.     

碎米米乳饮料的研制

本文研究了以碎米为主要原料制备米乳饮料的工艺。运用α-淀粉酶对米浆进行液化,糖化酶进行糖化,取酶解后的上清液进行饮料配制。对饮料配方及稳定性条件做正交优化,以产品的感官评分和稳定系数为指标,选出米乳饮料的最佳配方为：碎米10%、牛奶2%、低聚果糖2%、蔗糖3%;最佳稳定性条件为蔗糖酯0.1%、CMC 0.02%、海藻酸钠0.1%、均质压力40 MPa。所得产品口感、风味、稳定性均获得满意效果。     

甜玉米乳饮料的生产工艺及稳定性的研究

为了获得风味和口感俱佳,营养全面及状态稳定的甜玉米乳饮料,通过正交试验、感官评定和稳定性试验对玉米乳饮料生产工艺和稳定性进行了研究.试验结果表明:通过四因素三水平正交试验设计,原辅料配比在甜玉米∶白砂糖∶奶粉=10% ∶ 7% ∶ 0.5%,甜玉米乳饮料风味最佳,口感最好,感官评分最高;以0.1%黄原胶和0.1%海藻酸钠为稳定剂,0.05%单甘酯,0.1%蔗糖酯为乳化剂,稳定效果最好;为了获得最佳稳定性,料液应在70℃,20MPa下均质.经30天贮藏试验证明产品稳定性极佳.     

植物甾醇酯微胶囊化研究

研究了喷雾干燥法制造新型功能性物质—植物甾醇酯微胶囊化粉末的工艺和技术。结果表明,原料配比为植物甾醇酯30%～40%,乳化剂1%～2%,稳定剂0.5%～1.2%,碳水化合物和蛋白质等壁材58%～68%。最佳均质压力为35～40MPa,喷雾干燥工艺条件为进风温度195℃,出风温度75℃,进料温度55～65℃,进料流量120ml/min。性状分析表明,微胶囊型植物甾醇酯的水溶性、流动性、分散性及稳定性等性能指标良好。     

酸性羊乳饮料稳定性的研究

对影响酸性羊乳饮料稳定性的因素进行了研究。结果表明,当复合乳化剂添加量为0.10%(单甘酯与蔗糖酯之比3∶2),PGA和CMC各为0.20%,黄原胶为0.10%,三聚磷酸钠0.30%,并在30MPa下均质时,产品的稳定性较好。     

超高压处理对豆浆感官状态和流变特性的影响

超高压处理使豆浆中蛋白质颗粒和脂肪球的存在状态发生明显地变化,蛋白质颗粒变小,而脂肪球增大。豆浆在≤２００ＭＰａ的压力处理１５ｍｉｎ后,浊度略有上升;当压力＞２００ＭＰａ时,浊度又下降,但豆浆的沉降稳定性随处理压力的增大而提高,豆浆的粘度也开始有所增大,３００～４００ＭＰａ范围内粘度的增加最为明显。豆浆的热稳定性在不同压力处理后均有所提高。豆浆的浓度在１．５％～２．５％蛋白质（ｗ／ｖ）时,压力处理后豆浆沉降稳定性的提高更为明显,粘度的增加也最多。豆浆的贮藏模量Ｇ′在≤２００ＭＰａ压力处理后增加,而压力＞２００ＭＰａ时又下降;压力处理后的损耗模量Ｇ″有所增加,且在４００ＭＰａ处理后增加的较多;相对粘弹性ｔｇδ在０～３００ＭＰａ处理后有所下降,而在４００ＭＰａ后又增加。     

The effect of high-pressure jet processing on cocoa stability in chocolate milk

Fat-free chocolate milk formulations containing skim milk, cocoa powder, and sugar were thermally treated and then processed using high-pressure jet (HPJ) technology from 125 to 500 MPa. The rheological properties and stability of HPJ-treated chocolate milks were compared with controls (no HPJ processing) prepared both with and without added κ-carrageenan. As expected, carrageenan-free chocolate milk exhibited immediate phase separation of the cocoa powder, whereas formulations containing κ-carrageenan were stable for 14 d. An increased stability was observed with increasing HPJ processing pressure, with a maximum observed when chocolate milk was processed at 500 MPa. The apparent viscosity at 50 s⁻¹ of HPJ-processed samples increased from ~3 mPa·s to ~9 mPa·s with increasing pressure, and shear-thinning behavior (n < 0.9) was observed for samples processed at HPJ pressures ≥250 MPa. We suggest that HPJ-induced structural changes in casein micelles and new casein-cocoa interactions increased cocoa stability in the chocolate milk. Because casein seemed to be the major component enhancing cocoa stability in HPJ-treated samples, a second study was conducted to determine the effect of additional micellar casein (1, 2, or 4%) and HPJ processing (0–500 MPa) on the stability of fat-free chocolate milk. Formulations with 4% micellar casein processed at 375 and 500 MPa showed no phase separation over a 14-d storage period at 4°C. The addition of micellar casein together with HPJ processing at 500 MPa resulted in a higher apparent viscosity (~17 mPa·s at 50s⁻¹) and more pronounced shear-thinning behavior (n ≤ 0.81) compared with that without added micellar casein. The use of HPJ technology to improve the dispersion stability of cocoa provides the industry with a processing alternative to produce clean-label, yet stable, chocolate milk.     

乳化增稠剂的复配及其在花生酱蛋白饮料中的应用

以花生酱、奶粉、白糖等原辅料制成的花生蛋白饮料为试样,进行不同均质压力,乳化增稠剂组合试验,考察其体系的稳定性。结果表明：采用均质温度70℃,均质压力40 MPa,添加复配乳化增稠剂0.46%（聚甘油脂肪酸酯0.10%,硬脂酰乳酸钠0.03%,羧甲基纤维素钠0.03%,微晶纤维素0.25%,卡拉胶0.05%）时,产品的稳定效果最好。经常温贮存6个月观察,试样无沉淀,无明显脂肪上浮。     

Effects of high‐pressure homogenisation on physicochemical characteristics of partially skimmed milk

The changes in partially skimmed milk (0.5% fat) physicochemical properties and proteins after high‐pressure homogenisation (HPH) at 100, 200 and 300 MPa were investigated. Processing parameters and changes in pH, ethanol precipitation stability, lightness, whey protein denaturation, hydrophobicity and viscosity were evaluated. No significant differences were found between milk pH and nonprotein nitrogen content before and after HPH. Ethanol stability, lightness and hydrophobicity increased when pressure was increased from 100 MPa to 300 MPa. Whey protein denaturation, evaluated through noncasein nitrogen, occurred only at 200 to 300 MPa, and viscosity increased just at 300 MPa. Therefore, HPH changed some milk physicochemical characteristics, mainly those related to protein content. These results highlight that HPH processing is a promising technology to improve partially skimmed milk mouth feel being suitable for dairy products manufacturing.     

配制型酸乳饮料的稳定性和风味研究

配制型酸乳饮料不仅营养丰富,风味酸甜可口,而且生产工艺相对简单,在市场上很有竞争力。研究配制型酸乳饮料的生产工艺,结果表明:当全脂奶粉含量为5%时,同时添加耐酸CMC0.2%和阿拉伯可尔0.1%两种稳定剂,稳定性很好,口感细腻无异味。进一步添加1.0%的变性淀粉TAX-TRA,可以增加酸乳饮料风味、厚实感明显加强、余味更足。当酸乳饮料pH为4.0时,添加10%蔗糖或6%蔗糖和0.02%安赛蜜都可以使饮料酸甜可口。     

Application of TOPSIS methodology to determine optimum hazelnut cake concentration and high pressure homogenization condition for hazelnut milk production based on physicochemical,structural and sensory properties

Vegetable milks containing antioxidants, fatty acids and vitamins can be recommended as an alternative to animal milks cause some health problems like lactose intolerance and milk protein allergy. Hazelnut oil cake which is a waste from hazelnut oil production cannot be used for human nutrition. Cold press hazelnut cake must be evaluation as food materials. The aim of this study was to evaluate the effect of cold pressed hazelnut cake concentration (5, 10, 15% w/v) and high pressure homogenization (HPH) (up to 100 MPa) on the physicochemical, structural and sensory properties of hazelnut milk and also determined the best conditions for hazelnut milk production by TOPSIS approach. Hazelnut milks produced from 15% hazelnut cake had the best physicochemical properties and physical stability, but the sensory properties of the milks were not acceptable due to viscoelastic behaviors. Physicochemical properties, physical stability and sensory characteristics of hazelnut milks were significantly affected by homogenization pressure (P?<?0.05). Colloidal stability and sensory properties of hazelnut milks were improved by increasing homogenization pressure. The viscosity values of hazelnut milks with 10 and 15% hazelnut cakes were significantly decreased by increasing the homogenization pressure. TOPSIS approach showed that 10% hazelnut cake concentration and 100 MPa homogenization pressure was the best condition for an acceptable hazelnut milk production.     

可吸型含发酵乳果冻的研制

以优质鲜牛奶或奶粉为原料,经菌种ABT-5发酵得到发酵牛奶基料,再通过添加12%白砂糖、0.18%柠檬酸、0.8%的复合凝胶剂（0.20%CMC-Na＋0.05%果胶＋0.20%卡拉胶＋0.35%魔芋胶＋0.05%黄原胶＋0.05%刺槐豆胶）、0.2%的乳化剂,经20 MPa均质后,灌装杀菌得到一种可吸型含发酵乳的新型果冻,该产品稳定性较好,且风味独特、酸甜爽口、营养价值高。     

果胶对酸性乳饮料稳定性的影响

酸性乳饮料的稳定性与稳定剂的含量、均质压力、均质温度、pH有关。选取果胶作为稳定剂,探讨了工艺条件对酸性乳饮料稳定性的影响。结果表明：果胶添加量0.4%、均质压力20MPa、均质温度50℃、pH4.3时酸性乳饮料的稳定性最好。     

Physical Properties of 20% Milk Fat Reformulated Creams Manufactured from Cholesterol-reduced Butteroil

A cholesterol-reduced butteroil was emulsified with various milk-derived components into three different cream formulations having 20% milk fat. Viscosity, creaming stability, and feathering stability of the cream formulations and a control homogenized at two pressures (10.2/3.4 MPa; 13.6/3.4 MPa) were measured over 2 wk. All creams demonstrated non-Newtonian fluid behavior at 7 °C. Apparent viscosity varied with formulation (p ≦ 0.05). Creaming stability was affected by formulation, homogenization pressure, and storage time (p ≦ 0.05). Feathering was unaffected by any treatments. The formulation using buttermilk and butter-derived aqueous phase best simulated viscosity and creaming stability of the control cream.