| 扁杏仁乳饮料的稳定性分析与工艺研究 |
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| 引用本文： | 何余堂,潘孝明,钱建华,王婧.扁杏仁乳饮料的稳定性分析与工艺研究[J].食品科技,2011(3):54-57. |
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| 作者姓名： | 何余堂 潘孝明 钱建华 王婧 |
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| 作者单位： | 渤海大学生物与食品科学学院辽宁省食品质量安全与功能食品研究重点实验室; |
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| 基金项目： | 国家科技部科技人员服务企业行动项目(2009GJB00034) |
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| 摘 要： | 以扁杏仁与牛乳为原料研制保健乳饮料,采用刺槐豆胶、海藻酸钠、卡拉胶、黄原胶、BE-3等稳定剂,然后对成品进行稳定性分析。结果表明,BE-3复合稳定剂的效果明显优于其他4种稳定剂。选取杏仁粉、蔗糖、BE-3稳定剂3个因素,利用L9(34)正交设计进行工艺优化。以色泽、气味、滋味、组织状态等指标进行感官评定。扁杏仁乳饮料的最佳配方为:杏仁粉添加量为4%,蔗糖添加量为7%,BE-3型稳定剂的添加量为0.45%。扁杏仁乳饮料营养丰富,纯香柔滑,是一种复合保健乳饮料。
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| 关 键 词： | 扁杏仁 乳饮料 稳定性 感官品质 |
Stability analysis and the processing technology of almond milk beverage |
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| HE Yu-tang,PAN Xiao-ming,QIAN Jian-hua,WANG Jing.Stability analysis and the processing technology of almond milk beverage[J].Food Science and Technology,2011(3):54-57. |
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| Authors: | HE Yu-tang PAN Xiao-ming QIAN Jian-hua WANG Jing |
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| Affiliation: | HE Yu-tang,PAN Xiao-ming,QIAN Jian-hua,WANG Jing(College of Biology and Food Science,Bohai University,Liaoning Provincial Key Laboratory of Food Quality Safety and Functional Food,Jinzhou 121000) |
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| Abstract: | Apricot almond and milk were used as material to research healthy milk beverage. Stabilizers such as locust bean gum,sodium alginate,carrageenan,xanthan gum and BE-3 were adopted to analyse stability of almond milk beverage. The results showed that stabilization effects of BE-3 were better than other four stabilizers. The orthogonal experiment design L9(34) was used for technology optimization with selecting almond powder,sugar and stabilizer as three factors. The sense organ evaluation was carried out acco... |
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| Keywords: | apricot almond milk beverage stability sense organ quality |
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