摘要
以全脂乳粉、椰浆为原料,探讨了椰子乳饮料的制备工艺条件。通过正交试验研究了椰子乳饮料产品配方及乳化稳定剂的复配方案。结果表明:椰子乳饮料最适配料为全脂乳粉5.0%、椰浆2.0%、白砂糖5.0%、椰子香精0.1%;椰子乳饮料最佳稳定剂为酪朊酸钠0.1%、结冷胶0.03%、蔗糖脂肪酸酯0.02%、单,双甘油脂肪酸酯0.08%。
With whole milk powder and coconut as raw materials, the manufacture process conditions of coconut milk beverage were discussed. Product formula and compositional formulation of emulsion stabilizer were studied by orthogonal experiments. The results showed that the optimal formula of coconut milk beverage was as follows： whole milk powder was 5.0%; coconut milk was 2.0%; white sugar was 5.0%; coconut flavor was 0.1%. The best stabilizer compositional formulation was as follows： sodium caseinate was 0.1%; gellan gum was 0.03%; sucrose fatty acid ester was 0.02%; and single, double glycerin fatty acid ester was 0.08%.
出处
《饮料工业》
2014年第9期27-30,共4页
Beverage Industry
关键词
乳饮料
椰浆
稳定剂
配方
milk beverage
coconut
stabilizer
formula
