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响应面优化红枣米乳饮料工艺的研究
张舒,杜先锋
0
(安徽农业大学茶与食品科技学院,合肥 230036;安徽农业大学茶与食品科技学院,合肥 230036; 安徽农业大学生物技术中心,合肥 230036)
摘要:
以碎米为原料,经酶解、螯合、乳化稳定、高压均质等工艺生产红枣米乳饮料。选择蔗糖酯和单甘脂作为乳化剂,添加量为蔗糖酯0.06%,单甘脂0.08%。以离心沉淀率为响应值,主要研究螯合剂三聚磷酸钠,CMC-Na和海藻酸钠复配添加量及高压均质压力对米乳饮料稳定性的影响。根据SAS软件响应面分析,确定较佳反应条件为:三聚磷酸钠0.13%,CMC-Na 0.1%,海藻酸钠0.12%,均质压力50 Mpa。口味配方为:红枣浓浆5%,麦芽糊精6%,木糖醇7.5%。此工艺下生产的红枣米乳饮料气味怡人,口感细腻,均匀稳定。
关键词:  碎米  三聚磷酸钠  米乳饮料  稳定性
DOI:10.13610/j.cnki.1672-352x.20141029.028
基金项目:国家自然科学基金项目(31171655)资助。
Optimizing the production conditions of red Jujube broken rice milk using the response surface methodology
ZHANG Shu,DU Xianfeng
(School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 230036;School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 230036; Biotechnology Center, Anhui Agricultural University, Hefei 230036)
Abstract:
Production conditions of red jujube rice milk using wet-milled broken rice through a process of alkaline protease digestion combined with phosphorylation, emulsion stabilizer and high pressure homogeneous (HPH) were optimized. Sucrose ester at 0.06% and monostearin at 0.08% were used as emulsions. Using the centrifugal sedimentation rate as a response value, effects of the sodium tripolyphosphate, CMC-Na, and sodium alginate content and the HPH pressure on the rice milk stability were determined. Based on SAS data analysis, we confirmed that the optimum conditions were sodium tripolyphosphate at 0.13%, CMC-Na at 0.1%, sodium alginate at 0.12%, and the homogenization pressure at 50 MPa. Under these production conditions, the red jujube rice milk beverage based on the recipe of 5% red jujube pureed, maltodextrin 6%, and 7.5% xylitols was smooth and uniform without sediment.
Key words:  broken rice  sodium tripolyphosphate  rice milk  stability

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