咖啡液体饮料

提出了咖啡液体饮料制造的生产工艺，对咖啡液体饮料的风味、稳定性、脂肪析出等方面进行了研究，找到了适当的乳化剂蔗糖酯及稳定剂海藻酸钠，为咖啡的加工、保藏提供了一条新路子。     

大米饮料的稳定性研究

研究了11种不同稳定剂和乳化剂对大米饮料稳定性的影响,从中筛选出4种效果较好的稳定剂和乳化剂进行正交试验,以期提高大米饮料的稳定性。结果表明,添加0.60%果胶、0.165%黄原胶和0.60%单甘酯时,大米饮料的稳定性最好,沉淀率仅为0.87%,常温下放置3周没有出现分层现象。此外,黄原胶对大米饮料的稳定性已达到极显著水平(P0.01),果胶为显著水平(P0.05);乳化剂单甘酯和司盘40均为不显著(P0.05),但单甘酯对大米饮料的稳定性影响远大于司盘40。     

新型板栗饮料稳定性研究

为了解决新型板栗饮料在加工过程中易出现沉淀的问题,寻找最适合板栗饮料稳定所需要的稳定剂和乳化剂。研究了黄原胶、羧甲基纤维素钠(carboxymethylcellulose sodium,CMC)、单硬脂肪酸甘油酯、脂肪酸蔗糖酯、海藻酸丙二醇酯(propylene glycol alginate,PGA)等稳定剂和乳化剂对新型板栗饮料稳定性的影响。在单因素实验的基础上以黄原胶、CMC、PGA和单硬脂肪酸甘油酯为影响因素进行正交实验,得出最佳复合稳定剂质量浓度为:黄原胶1 g/L,CMC 4 g/L,PGA 2 g/L,单硬脂肪酸甘油酯1 g/L,新型板栗饮料稳定性达到71. 107%,根据极差分析得出影响板栗饮料稳定性的因子主次顺序依次为黄原胶> PGA> CMC>单硬脂肪酸甘油酯。该研究为解决板栗饮料加工过程中的稳定性问题提供理论依据。     

排铅牛乳的研制

以牛奶为原料,用黄原胶和羧甲基纤维素钠作为稳定剂,蔗糖酯和单甘酯作为乳化剂,添加具有排铅功能因子的乳钙、低甲氧基果胶和维生素等,通过对比实验、正交实验和感官评定等方法研究了具有排铅功能的牛奶饮料的加工工艺。实验结果表明,采用60%牛奶、8%蔗糖、0.2%柠檬酸、0.3%复合稳定剂、0.08%乳化剂、0.16%乳钙、0.08%低甲氧基果胶及0.1%维生素C和0.1%维生素B1等经过高压均质(20～25MPa,1min)、高压瞬时杀菌(120℃,5min)等相应工艺条件,可得到口感佳、稳定性好且品质良好的牛奶饮料。     

大枣核桃乳饮料的加工工艺研究

研究了大枣汁及大枣核桃乳饮料的加工工艺,着重探讨了乳化剂、稳定剂对大枣核桃乳饮料稳定性的影响。试验结果表明,单一的稳定剂或乳化剂都不能保证产品长期稳定,即不出现分层、沉淀、絮凝等现象,而使用0．20％－0．25％的复合乳化剂（单硬脂酸甘油酯：蔗糖脂肪酸＝1：1）和0．30％－0．35％的复合稳定剂（羧甲基纤维素钠：阿拉伯胶＝1：1）时,产品在保质期甚至更长时间内能保持均匀稳定。     

枸杞奶咖啡复合饮料的研制

采用枸杞、牛奶、咖啡为主要原料研制出复合饮料，对枸杞奶咖啡复合饮料的加工工艺进行了初步的探讨，并采用正交试验，对影响产品品质的主要因素进行了分析。结果表明，最佳配方为40%枸杞汁、9%牛奶、3%咖啡、8%蔗糖、0.4%复合稳定剂。     

小米饮料稳定性的研究

试验以小米饮料的离心沉淀率为评定指标,考察了小米饮料调配时加入的稳定剂对饮料稳定性的影响。选取5种不同的稳定剂,包括瓜尔豆胶、阿拉伯胶、单硬脂酸甘油酯、结冷胶以及蔗糖酯,分别进行单因素试验。通过对添加稳定剂后的小米饮料进行感官评定以及测定离心沉淀率,从中筛选出三种效果较好的稳定剂,分别是瓜尔豆胶、阿拉伯胶和结冷胶,然后进行正交试验,从而提高饮料的稳定性。结果表明,在添加0.35%瓜尔豆胶、0.60%阿拉伯胶和0.30%结冷胶时,小米饮料的稳定性达到最好,常温下放置两周无分层现象。     

增稠剂对黄瓜籽饮料稳定性的影响

研究不同增稠剂对黄瓜籽饮料稳定性的影响。以测定离心沉淀率和观察静置时沉淀量为检验指标,利用单因素试验比较增稠剂单一及复配使用时对黄瓜籽饮料的稳定作用。结果表明:单一增稠剂的稳定效果依次是:槐豆胶黄原胶海藻酸钠瓜尔豆胶果胶。鉴于果胶在黄瓜籽饮料中的表现较差,选取前4种增稠剂两两复配,研究增稠剂之间的协同效应。添加0.10%的槐豆胶和海藻酸钠(按质量比5∶5比例复配)对饮料的稳定作用最好,黏度和口感适宜。     

果汁乳酸菌饮料稳定性研究

通过使用稳定剂、增稠剂、胶凝剂、乳化剂和品质改良剂,以乳酸菌(保加利亚乳杆菌和嗜热链球菌按1:1)为菌种,以鲜牛奶为原料进行发酵,利用该发酵乳并添加果汁制作果汁乳酸菌饮料,通过正交实验寻找出了最佳的配方,并对其稳定性进行了研究.     

布朗李杏仁复合蛋白饮料稳定性研究——乳化稳定剂对稳定性的影响

试验采用布朗李和杏仁为主要原料,对布朗李杏仁复合蛋白饮料的稳定性进行研究。主要探讨了单一乳化剂(分子蒸馏单甘酯、司盘60和吐温40)、复合乳化剂(将分子蒸馏单干酯和司盘60分别与吐温40进行复合,配合成不同亲水亲油平衡值(HLB值)的复合乳化剂)对布朗李杏仁复合蛋白饮料的乳化效果;单一稳定剂(黄原胶、羧甲基纤维素钠和卡拉胶)、复合稳定剂(黄原胶和卡拉胶按比例复合)对布朗李杏仁复合蛋白饮料稳定性的影响;试验表明,乳化稳定剂对布朗李杏仁复合蛋白饮料的稳定性影响显著。以复合汁的稳定系数作为测定指标,通过对单一乳化剂、复合乳化剂、单一稳定剂和复合稳定剂的筛选试验。结果表明,复合乳化剂(HLB=8)司盘60∶吐温40=25∶11,用量为0.10%;黄原胶∶卡拉胶=1∶2,用量为0.09%,布朗李杏仁复合蛋白饮料的稳定性最佳。     

咖啡奶稳定性的研究

研究了咖啡奶的稳定性，主要对不同的乳化剂和稳定剂的效果进行了研究。由单因素实验，择优选出对于咖啡奶稳定性较好的添加剂。应用SAS软件进行正交设计，选择最佳的复配稳定剂，确定了提高稳定性的最佳添加剂配方。研究结果表明，对于咖啡乳饮料的稳定性而言，使用复配稳定剂的效果要明显好于使用单一的添加剂复配稳定荆的配方为：单甘醣0．2％、MCC徽晶纤维素0．2％。     

Evaluation of test conditions during the measurement of coffee stability of instant whole milk powder

Coffee provides a harsh environment for the reconstitution of milk powder with undissolved powder being manifested as undesirable 'floaters' or 'sinkers'. A coffee test method was adapted to explore the behaviour of a range of industrial samples of coffee stable and coffee unstable instant whole milk powders, under varying pH, temperature and water hardness. The development and application of a simulation test suggests evidence of some stabilizing contribution by the coffee itself. High surface fat coverage, as determined by electron spectroscopy for chemical analysis, and high ionic calcium levels were associated with instances of poor coffee stability. The effects of the physicochemical characteristics of the powders on coffee stability appear to predominate when various measures were implemented, such as prior reconstitution of the powder before addition to coffee, increased agitation and use of surface active agents, which succeeded in reducing coffee sediment.     

The effect of preheat treatment and other process parameters on the coffee stability of instant whole milk powder

Agglomerated whole milk powders were manufactured on a pilot-scale milk powder plant using different preheating conditions as well as adjustment of other process parameters. A standard coffee stability test was modified by preparing aqueous coffee solutions of varying hardness when testing the experimentally produced powders. Assaying coffee stability under hard water conditions differentiated more clearly the effects of different processing parameters, as well as providing more realistic test conditions. Higher evaporator preheat temperatures (75–120°C) and prolonged holding times (30–120 s) had a negative effect on the coffee stability of whole milk powder, as did raising concentrate total solids from 43 to 48% in the feed to the drier. Concentrate homogenisation and mode of emulsion formation had only a marginal effect on coffee stability. Optimum concentrate heating temperature was 70°C for the 5 min transmission time the concentrate took to reach the drier nozzle. Addition of lecithin during the secondary drying stage improved coffee stability. Coffee sediments contained slightly higher levels of α_s-casein than that of the original whole milk powder. However, the increase in β-lactoglobulin content of the sediment from 2.1 to 7.5% as preheat temperature was increased from 75 to 120°C was the most notable change that occurred in sediment composition. The results suggest that a combination of optimised thermal treatment as well as the attainment of the desired powder physico-chemical properties is necessary to achieve satisfactory stability of whole milk powder in coffee.     

咖啡发酵含乳饮料的研制

研究了卡拉胶、耐酸型CMC、琼脂、黄原胶及其复配稳定剂在咖啡发酵型含乳饮料中的应用,通过正交试验得到咖啡发酵含乳饮料的最佳配方,即15％的咖啡萃取液、50％的发酵乳、3％的复配稳定剂Ⅱ(0.1％卡拉胶+0.1％耐酸型CMC)和8％的白砂糖.结果表明,咖啡发酵型含乳饮料口感和稳定性最佳,理化指标、感官指标、微生物指标都可以达到所要求的范围,常温贮存时间2个月以上,可以应用于生产实践.     

花生奶茶的研制

用全脂新鲜牛奶和红茶粉进行了奶茶的试验.根据对茶粉色度、溶解性、香气、滋味、价格等因素的分析,选择出最佳性价比及添加量的红茶粉,在分析与研究现在生产工艺的基础下,先确定各种稳定剂的添加量,再复配出稳定性好、价格较低的稳定剂.试验对花生奶茶的制作工艺参数、配方进行了确定.     

藕汁牛奶饮料研制

以新鲜莲藕、脱脂奶粉、白砂糖为主要原料,配以稳定剂,制成一种营养丰富、气味芳香的藕汁乳饮 料。该饮料灌装后有良好的稳定性。     

新型甘薯乳饮料的研制

对适宜于甘薯乳饮料的稳定性进行了筛选实验,采用正交试验法对甘薯乳饮料的最佳工艺条件进行了研究。结果表明：采用由0.1%琼脂、0.1%黄原胶和0.1%CMC-Na构成的复合稳定剂的稳定效果较好;采用甘薯：水＝1：5,脱脂乳粉的添加量为2％,复合稳定剂的用量为0.45%和均质压力为30MPa的条件生产时,甘薯乳饮料的风味和产品稳定性较好。     

中老年保健酸奶的研究

针对中老年人的生理特点及营养需要,以脱脂鲜奶、奶粉、低聚果糖、AD粉、铁锌粉及钙粉等为主要原料,对AD粉、铁锌粉、钙粉等营养强化剂的补充,依据中国营养学会每日推荐膳食量中,关于中老年各营养成分用量来确定。其中规定,VA5000IU/d,VD400IU/d,低聚果糖3～8g/d,可溶性钙摄入量1000mg/d。应用正交试验法,对奶粉、蔗糖、酸奶稳定剂的添加量进行了探讨。通过对产品综合评分,选出最佳配料及工艺条件。得出最佳配方为:脱脂奶粉3%,低聚果糖1%,酸奶稳定剂0.1%,蔗糖5%,AD粉0.05%,铁锌粉0.05%,柠檬酸钙0.04%(均为质量分数)。     

Heat-stable milk powders

Many milk products are subject to high temperature heat treatments during the course of manufacture. However, when heating becomes severe, as in the cuse of sterilisation temperatures, there is an increased risk of milk coagulation, Examples of dried milks whose heat-stable characteristics are of importance include heat-stable skimmed milk powder which is used in the manufacture of recombined evaporated milk and also coffee whiteners.
Factors that affect the heat stability of skimmed milk powder are discussed. These include milk composition as affected by seasonal change, processing factors such as the effect of preheat temperature, and the role of various additives which stabilise milk to heat treatment.