褐色调制乳的研制
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摘要
为了研究褐色调制乳生产工艺参数,本试验以离心沉淀率和感官品质评定为指标,对食用葡萄糖的添加量、褐变时间、蛋白质含量和均质压力及次数进行了筛选优化,并进行实际应用观察产品的稳定性和感官品质。结果表明,最佳工艺参数:葡萄糖添加量为6%;褐变时间为95℃(2 h);蛋白质含量为3.0%;均质条件为65℃,20 MPa,均质2次。产品常温(25℃)时放置30 d时无脂肪上浮及沉淀,组织状态良好。
In order to study the modulation brown milk production process parameters, In this experiment, the rate of precipitation and centrifugation as sensory quality evaluation index, Screening optimization of dietary glucose addition, browning time, protein content and homogenization pressure and frequency, And observe the stability and sensory quality of the product in practical application. The results showed that the optimal process parameters were: glucose addition of 6%; browning time of 95 ℃(2 h); protein content of 3.0%; homogenization conditions of 65 ℃, 20 MPa, homogenization twice. When the product is placed at room temperature(25 ℃) for 30 days, there is no fat floating and precipitation, and the tissue state is good.
In order to study the modulation brown milk production process parameters, In this experiment, the rate of precipitation and centrifugation as sensory quality evaluation index, Screening optimization of dietary glucose addition, browning time, protein content and homogenization pressure and frequency, And observe the stability and sensory quality of the product in practical application. The results showed that the optimal process parameters were: glucose addition of 6%; browning time of 95 ℃(2 h); protein content of 3.0%; homogenization conditions of 65 ℃, 20 MPa, homogenization twice. When the product is placed at room temperature(25 ℃) for 30 days, there is no fat floating and precipitation, and the tissue state is good.
引文
[1]马志梅,褚少兴,康云峰,等.一种褐色酸奶的研制[J].安徽农业科学.2016,44(33):90-93,98.
[2]刘凤臣,刘艳玲,赵群辉.褐色发酵乳基料、褐色乳饮料及其制备方法[P].中国专利:CN 104663892 A,2015.06.03.
[3]杨宇鸿,周雪松,马桥康,等.工艺条件对灭菌褐色乳酸菌乳饮料的稳定性影响[J].中国乳品工业.2015,43(9):54-56.
[4]韩梅,徐志远,沈玲,等.褐色乳酸菌饮料的研制[J].江苏农业科学.2013,41(7):243-245.
[5]廖文艳,徐志远,刘振民.褐色乳酸菌饮料工艺条件优化[J].江苏农业科学.2014,42(5):225-227.
[6]曾建新,司卫丽,陈毓滢,等.均质条件对双蛋白活性乳酸菌饮料稳定性的影响[J].现代食品科技,2008(06):555-557.
[7]杭锋,郭本恒,任璐,等.超高温灭菌乳货架期加速试验的研究[J].化工学报.2010,61(5):1213-1218.
[2]刘凤臣,刘艳玲,赵群辉.褐色发酵乳基料、褐色乳饮料及其制备方法[P].中国专利:CN 104663892 A,2015.06.03.
[3]杨宇鸿,周雪松,马桥康,等.工艺条件对灭菌褐色乳酸菌乳饮料的稳定性影响[J].中国乳品工业.2015,43(9):54-56.
[4]韩梅,徐志远,沈玲,等.褐色乳酸菌饮料的研制[J].江苏农业科学.2013,41(7):243-245.
[5]廖文艳,徐志远,刘振民.褐色乳酸菌饮料工艺条件优化[J].江苏农业科学.2014,42(5):225-227.
[6]曾建新,司卫丽,陈毓滢,等.均质条件对双蛋白活性乳酸菌饮料稳定性的影响[J].现代食品科技,2008(06):555-557.
[7]杭锋,郭本恒,任璐,等.超高温灭菌乳货架期加速试验的研究[J].化工学报.2010,61(5):1213-1218.