杜仲籽油微乳饮料生产工艺研究
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摘要
以杜仲籽油为主要原料,对杜仲籽油微乳饮料的生产工艺进行研究,通过正交试验探讨了原料配比、乳化剂与稳定剂复配比例,通过单因素试验探讨了剪切工艺条件。结果表明:杜仲籽油微乳饮料原料配比为杜仲籽油、β-环糊精、麦芽糖浆、柠檬酸用量分别为2. 0%、2. 5%、7. 5%、0. 15%;以大豆卵磷脂、单甘酯、果胶、CMC-Na为复配乳化稳定剂,用量分别为1. 0%、1. 0%、0. 12%、0. 12%;在8 000～10 000 r/min、75～85℃下进行高速剪切乳化分散25 min,形成稳定的油包水体系,风味、口感及稳定性较好,微生物指标在国标范围内。
With Eucommia seed oil as the main raw material,the production technology of Eucommia seed oil microemulsion beverage was studied. The material ratio and the compound ratio of emulsifier and stabilizer were discussed by orthogonal experiment,and the shearing process was discussed by single factor experiment. The results showed that Eucommia seed oil microemulsion beverage was composed of 2. 0% of Eucommia seed oil,2. 5% of β-cyclodextrin,7. 5% of malt syrup,0. 15% of citric acid,1. 0% of soybean lecithin,1. 0% of glycerol,0. 12% of pectin and 0. 12% of CMC-Na,and the optimal shearing conditions were obtained as follows: shearing speed 8 000-10 000 r/min,shearing temperature 75-85 ℃ and shearing time 25 min. Under these conditions,a stable water in oil system with good flavor,taste and stability formed,and the microbiological indicators were within the national standard.
With Eucommia seed oil as the main raw material,the production technology of Eucommia seed oil microemulsion beverage was studied. The material ratio and the compound ratio of emulsifier and stabilizer were discussed by orthogonal experiment,and the shearing process was discussed by single factor experiment. The results showed that Eucommia seed oil microemulsion beverage was composed of 2. 0% of Eucommia seed oil,2. 5% of β-cyclodextrin,7. 5% of malt syrup,0. 15% of citric acid,1. 0% of soybean lecithin,1. 0% of glycerol,0. 12% of pectin and 0. 12% of CMC-Na,and the optimal shearing conditions were obtained as follows: shearing speed 8 000-10 000 r/min,shearing temperature 75-85 ℃ and shearing time 25 min. Under these conditions,a stable water in oil system with good flavor,taste and stability formed,and the microbiological indicators were within the national standard.
引文
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[2]秦孟秋,肖丽,贺稚非.高脂高蛋白核桃芝麻乳生产工艺及稳定性研究[J].安徽农业科学,2014,42(16):5225-5227.
[3]李雄辉,徐刚.花生营养奶生产工艺及稳定性的研究[J].食品科学,1994,10(4):32-34.
[4]吕长鑫,李萌萌,杨方威,等.紫苏乳饮料的制备及稳定性研究[J].食品工业科技,2013,34(14):237-241.
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