发酵型绿豆酸乳饮料的加工工艺和稳定性研究

Study on the Process and Stability of the Acid Fermented Milk Drinks with Mung Bean

以绿豆粉和牛乳为原料,以羧甲基纤维素钠(CMC)、果胶、黄原胶和单甘酯复配作为乳化稳定剂,通过对不同的稳定剂组合进行正交试验,研制出了蛋白质含量大于1.0%的发酵型绿豆酸乳饮料,并确定了稳定剂的适宜添加量。结果表明:蔗糖含量为5.5%,甜味剂为0.014%,pH值为4.14,CMC为0.3%,果胶为0.15%,单甘酯为0.05%,采用二次均质制作的发酵型绿豆酸乳饮料稳定性和口感最佳。

In this paper, with mung bean flour and fresh milk as raw materials, with CMC,high methoxyl pectin, xanthan gum and monoglyceride as mixture as a stabilizer, through the different stabilizer combination for orthogonal, we developed new fermented milk drinks with protein content higher than 1.0 percent using mung bean and determined the amount of the stabilizer. The result showed that when the sugar content is 5.5% , sweetener is 0. 014% , pH value is 4.14, CMC is 0.3% , and high methoxyl pectin is 0.15% , monoglyceride reaches 0.05%. With twice homogenized acid, fermented milk-based drinks presents good stability and taste.