酸角乳酸菌饮料的研制
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摘要
以全脂乳粉、酸角为主要原料,探讨了酸角乳酸菌饮料的制备工艺条件。通过正交试验研究了酸角乳酸菌饮料产品配方及乳化稳定剂的复配方案。结果表明,酸角乳酸菌饮料最适配料为白砂糖10.0%、酸角汁4.0%、蜂蜜1.0%、酸角香精0.075%。酸角乳酸菌饮料最佳稳定剂为羧甲基纤维素钠0.30%、果胶0.15%、三聚磷酸钠0.06%。
With whole milk powder and tamarind as raw materials,the manufacture process conditions of tamarind lactic acid bacteria beverage were discussed. Product formula and compositional formulation of emulsion stabilizer were studied by orthogonal experiments. The results showed that the optimal formula of tamarind lactic acid bacteria beverage was as follows: white sugar 10.0%,tamarind juice 4.0%,honey 1.0%,and tamarind essence 0.075%. The best stabilizer formula was as follows: Sodium carboxymethyl cellulose 0.30%,pectin 0.15%,and sodium tripolyphosphate 0.06%.
With whole milk powder and tamarind as raw materials,the manufacture process conditions of tamarind lactic acid bacteria beverage were discussed. Product formula and compositional formulation of emulsion stabilizer were studied by orthogonal experiments. The results showed that the optimal formula of tamarind lactic acid bacteria beverage was as follows: white sugar 10.0%,tamarind juice 4.0%,honey 1.0%,and tamarind essence 0.075%. The best stabilizer formula was as follows: Sodium carboxymethyl cellulose 0.30%,pectin 0.15%,and sodium tripolyphosphate 0.06%.
引文
[1]王兵益,杨光映,李体初,等.酸角及3个甜角品种的果实形态特征及营养成分分析[J].云南大学学报自然科学版,2014(2):294-298.
[2]赵静,冯叙桥,吴永娴,等.酸角的营养成分分析[J].营养学报,2001,23(4):378-379.
[3]赵琼玲,沙毓沧,段曰汤,等.罗望子的研究进展[J].热带农业科学,2011,31(10):109-113.
[4]周淑荣,董昕瑜,包秀芳,等.酸角的栽植和利用[J].特种经济动植物,2013(8):48-51.
[5]赵一鹤,杨时宇,李昆.酸角综合利用的现状及发展趋势[J].林产化学与工业,2005,25(2):122-126.
[6]赵一鹤,杨时宇,李昆.世界酸角研究现状及进展[J].云南农业大学学报,2005,20(1):65-72.
[7]GB/T 21732-2008含乳饮料[S].北京:中国标准出版社,2008.
[2]赵静,冯叙桥,吴永娴,等.酸角的营养成分分析[J].营养学报,2001,23(4):378-379.
[3]赵琼玲,沙毓沧,段曰汤,等.罗望子的研究进展[J].热带农业科学,2011,31(10):109-113.
[4]周淑荣,董昕瑜,包秀芳,等.酸角的栽植和利用[J].特种经济动植物,2013(8):48-51.
[5]赵一鹤,杨时宇,李昆.酸角综合利用的现状及发展趋势[J].林产化学与工业,2005,25(2):122-126.
[6]赵一鹤,杨时宇,李昆.世界酸角研究现状及进展[J].云南农业大学学报,2005,20(1):65-72.
[7]GB/T 21732-2008含乳饮料[S].北京:中国标准出版社,2008.