摘要
以牛奶和藏红花粉末为主要原料,辅以合理的稳定剂进行试验研究,配制出风味独特、营养丰富的藏红花乳饮品。主要研究了藏红花乳饮品的生产工艺流程和操作要点,以及不同稳定剂配比对产品稳定性的影响,最终确定原料奶含量70%,藏红花粉末添加量5.5%,复配稳定剂配方为单硬脂酸甘油酯0.04%、蔗糖脂肪酸酯0.06%、黄原胶0.15%、卡拉胶0.20%,均质压力25 MPa,灭菌温度140℃,灭菌时间4 s。此工艺条件下制得的产品口感细腻饱满、香气浓郁,在保质期内具有良好的稳定性。
With milk and saffron powder as the main raw material, combined with a reasonable stabilizer, a unique fla- vor, nutrient-rich saffron milk drinks were prepared. The main points of the production process and operation of saffron milk drinks and various stabilizer components influence on product stability were studied, and ultimately determined the raw milk content of 70%, saffron powder added amount of 5.5% ,compounded stabilizer formula monostearoylphos- phatidyleholine triglyeeride 0.04%, sucrose fatty acid ester 0.06%, xanthan gum 0.15%, carrageenan 0.20%, homogeniz- ing pressure was 25 MPa, sterilization temperature 140 ℃, sterilization time 4 s. Under this condition, the product ob- tained full delicate taste, aroma, within the warranty period with good stability.
出处
《食品工程》
2016年第1期40-42,共3页
Food Engineering
关键词
藏红花
乳饮品
稳定性
saffron
milk beverages
stability
