摘要
以生牛乳、辣木叶为原料,探讨了辣木乳饮料的制备工艺条件。通过正交试验研究了辣木乳饮料产品配方及乳化稳定剂的复配方案。结果表明:辣木乳饮料最佳配方为生牛乳40%、辣木叶粉0.5%、白砂糖5.0%、蜂蜜1.0%,制得的产品呈淡绿色,口感香甜,营养丰富,具有浓郁的辣木特征香味;辣木乳饮料最佳稳定剂为单,双甘油脂肪酸酯0.1%、六偏磷酸钠0.04%、结冷胶0.03%、黄原胶0.01%,该稳定剂可有效解决辣木乳饮料脂肪上浮、分层和辣木叶粉沉淀现象,并改善产品货架期感官质量。
In this study, raw milk and moringa leaves were used as raw material, the manufacture process conditions of moringa oleifera milk beverage were discussed. Product formula and compositional formulation of emulsion stabilizer were studied by orthogonal experiments. The results showed that the most adapted technological conditions of preparation of moringa oleifera milk beverage were as follows： raw milk was 40%, moringa powder was 1%, sugar was 5%, and honey was 1%. The obtained product had pale green, sweet taste and nutrient-rich, and the rich flavor of moringa oleifera. The best stabilizer compositional formulation was as follows： single, double glycerin fatty acid ester was 0.1%, sodium polyphosphate was 0.04%, gellan gum was 0.03%, and xanthan gum was 0.01%. The stabilizer is an effective solution moringa milk drink fat floating, stratified, moringa leaf powder precipitation phenomena and improve the sensory quality of the product shelf life.
出处
《中国奶牛》
2015年第19期41-44,共4页
China Dairy Cattle
关键词
生牛乳
辣木
稳定剂
配方
Raw milk
Moringa oleifera
Stabilizer
Formula
