人参核桃复合乳饮料制备工艺研究
Preparation Technology for Ginseng and Walnut Recombination Milk Beverage
吴之林1
作者信息
摘要
[目的]研究开发出一种新型人参核桃乳饮料.[方法]以人参、核桃为主要原料,通过感官评定和稳定性研究,对人参核桃乳饮料的风味配制、乳化稳定剂的选择进行了优化,通过试验确定了合适的工艺参数.[结果]人参水提取液的最佳添加量为20％,蔗糖添加量为6％;复合乳化剂选用单甘脂:蔗糖酯(1:2),其综合添加量为0.3％,酪蛋白酸钠添加量为0.4％,稳定剂为卡拉胶,添加量为0.1％;按此参数配制所得的核桃乳产品比较细腻,香气淳厚,风味怡人,稳定性好.[结论]该研究可为人参核桃乳饮料的开发提供参考.
Abstract
[Objective] To research and develop a new kind of ginseng and walnut recombination milk beverage.[Method] With ginseng and walnut as the raw materials,the flavor preparation and the selection of emulsion stabilizer of of ginseng and walnut recombination milk beverage were optimized by the methods of sensory evaluation,stability test and so on.[Result] The optimal adding amount of ginseng water extract,sucrose,sodium caseinate and carrageenan stabilizer were 20％,6％,0.4％ and 0.1％,respectively.Monostearin:sucrose ester =1∶2 was selected as the compound emulsifier,the adding amount of which was 0.3％.Under this condition,the ginseng and walnut recombination milk beverage possessed rich smell and genuine flavor and had good stability.[Conclusion] This study provides references for developing and producing the ginseng and walnutre combination milk beverage.
关键词
核桃乳/人参/饮料/加工工艺/稳定性Key words
Walnut milk/Ginseng/Beverage/Processing technology/Stability引用本文复制引用
出版年
2016
国家科技期刊平台
NSTL
维普
万方数据