摘要
以燕麦粉、核桃仁为主要原料,研制一款风味口感俱佳的燕麦核桃乳。在选择合适的复合乳化剂和稳定剂的基础上,考察单因素对燕麦核桃乳感官评分的影响,并采用响应面法对产品配方进行优化。结果表明:由单硬脂酸甘油酯、蔗糖脂肪酸酯按6∶4 (m∶m)组成的复合乳化剂乳化效果最佳,微晶纤维素具有较好乳化稳定效果。燕麦核桃乳的最佳配方参数为燕麦酶解浆添加量48.5%、核桃浆添加量26.0%、复合乳化剂添加量0.59%及微晶纤维素添加量0.24%。产品口感滑爽、香气和谐浓郁、甜味适中,状态均匀细腻、有光泽、无异味,稳定性良好。经检验,燕麦核桃乳的理化指标和微生物指标符合相关标准,为进一步开发以燕麦为主料的植物奶提供了理论参考。
In this paper,a new type of oat and walnut milk with good flavor and taste was developed,which was made of oat flour and walnut kernel.On the basis of selecting suitable compound emulsifier and stabilizer,the effects of different single factors on sensory scores of oat and walnut milk were investigated,and the product formula was optimized by response surface methodology.The results showed that the optimal ratio of glycerol esters of fatty acids and sucrose esters of fatty acids was 6∶4(m∶m),and microcrystalline cellulose had the best stabilizing effect.The best product formula was 48.5%oat hydrolysate,walnut pulp 26.0%,compound emulsifier 0.59%and microcrystalline cellulose 0.24%.The product had smooth taste,harmonious and rich aroma,moderate sweetness,uniform and delicate state,luster,no peculiar smell,and good stability.The physicochemical and microbiological indicators of oat and walnut milk were in conformity with relevant standards.It would provide a theoretical reference for the further development of oat-based plant milk.
作者
赵冬
孙卉
罗宝剑
焦芮
李璐
陈秋桂
何志贵
ZHAO Dong;SUN Hui;LUO Bao-jian;JIAO Rui;LI Lu;CHEN Qiu-gui;HE Zhi-gui(College of Leisure and Health,Guilin Tourism University,Guilin 541006,China;Guilin Seamild Food Co.,Ltd.,Guilin 541004,China)
出处
《食品工业科技》
CAS
北大核心
2020年第18期187-192,共6页
Science and Technology of Food Industry
基金
广西高校中青年教师能力提升项目(2017KY0922)
广西壮族自治区本级财政科技计划项目广西重点研发计划(2018AB49021)。
关键词
燕麦粉
核桃仁
植物奶
响应面分析
感官评价
oat flour
walnut kernel
plant-based milk
response surface methodology
sensory evaluation
