摘要
以生牛乳、异麦芽酮糖、三氯蔗糖、柠檬酸、乳酸为原料,采用巴氏杀菌、超滤浓缩、水解、配料和蒸汽浸入式灭菌制成牛奶滤出液饮料。利用感官评定、水解正交实验和乳化剂消泡实验研究配方和工艺。结果表明,最佳配方为:甜味剂(异麦芽酮糖与三氯蔗糖以399∶1复配)添加量3.50%、乳酸添加量0.20%、柠檬酸添加量0.15%、单,双甘油脂肪酸酯添加量0.06%、大豆磷脂添加量0.06%、牛奶滤出液添加量95.98%。采用蒸汽浸入式灭菌,产品滋气味愉悦、酸甜适宜、色泽澄清透明。产品含有大量的天然电解质,是一款价值较高的运动饮料。
Using raw milk,isomaltulose,sucralose,citric acid and lactic acid as raw materials,the milk filtrate beverage was made by pasteurization,ultrafiltration concentration,hydrolysis,blending process and steam direct infusion sterilization.The formula and process of the product were studied by sense organ evaluation,hydrolysis orthogonal experiment and emulsifier defoaming experiment.The results showed that:the best formula was obtained by 3.50%sweetener(the ratio of isomaltulose to sucralose is 399∶1),0.20%lactic acid,0.15%citric acid,0.06%mono-and diglycerides of fatty acids,0.06%lecithin,95.98%milk percolate.Adopting steam direct infusion sterilization,the product had pleasant taste and flavor,moderate sweet and sour,clear and transparent color.The final product contains a large number of natural electrolytes,is a high value of sports beverage.
作者
王辉
WANG Hui(State Key Laboratory of Dairy Biotechnology,Shanghai Engineering Research Center of Dairy Biotechnology,Dairy Research Institute,Bright Dairy&Food Co.,Ltd.,Shanghai 200436)
出处
《中国食品添加剂》
CAS
北大核心
2022年第8期136-141,共6页
China Food Additives
基金
国家重点研发计划课题“食源性致病菌、耐药微生物、嗜冷菌快速识别及其全程控制技术(2018YFC1604201)”
上海乳业生物工程技术研究中心(19DZ2281400)。
关键词
牛奶
膜过滤
滤出液
运动饮料
milk
membrane filtration
percolate
sports beverage
