牦牛乳清固体饮料的配方设计及优化

为了充分利用牦牛乳清,开发出一种良好口腔刺激感的片状固体饮料。以牦牛乳生产甜干酪时排出的副产物乳清液为基础原料,45 ℃旋转蒸发,-55 ℃真空冻干成粉。采用感官加权总分为评价指标,通过单因素试验、L₉(3⁴)正交试验和Box-Behnken响应面优化,确定饮料片的最佳工艺配方。结果表明,乳清粉添加量、阿斯巴甜添加量和崩解剂添加量对饮料片感官加权评分影响极显著(P<0.001)。最佳工艺参数为:28.75%的乳清粉,43.75%的崩解剂,2.75%的阿斯巴甜,8%的聚乙二醇6000,酸碱比为1.24:1,感官加权总分为4.04。产品直径约10 mm,重约0.50 g/片,崩解时间小于120 s,发泡量大于8 mL,料液pH为6.42,色泽透亮,香味怡人,口感清爽。该结果可作为指导乳清固体饮料生产的理论依据,为功能性乳清的开发提供应用潜能。

Formulation Design and Optimization of Yak Whey Solid Beverage

In order to make full use of the high value in yak whey, a sheet-like solid beverage with a good taste and texture had been developed. This beverage used the by-product whey that discharged from the production of yak milk sweet cheese, then rotary evaporate the whey rot at 45℃ and freeze-dry it into powder form at-55℃. The sensory weighted total scores were used to determine the optimal process recipe for the beverage tablets, the process includes single factor test, L₉ (34) orthogonal test and Box-Behnken response optimization. The results showed that the amount of whey powder, the amount of aspartame and the amount of disintegrant had significant effect on the sensory weighted score of the beverage tablets (P<0.001). The optimum process parameters were as follows:28.75% whey powder, 43.75% disintegrant, 2.75% aspartame, 8% polyethylene glycol 6000, acid-base ratio of 1.24:1, sensory weighted total score 4.04. The diameter of the product was about 10 mm, the weight was about 0.50 g/tablet, the disintegration time was less than 120 s, the foaming amount was more than 8 mL, the pH of the material solution was 6.42, the color was bright, the fragrance was pleasant, and the taste was fresh. The results can be used as a theoretical basis for guiding the production of whey solid beverages, it provide potential application for the development of functional whey.