百合乳饮料生产工艺及其稳定性研究

Study on the Processing Technology and Stability of Lily Milk Beverage

本文研究了百合乳饮料的生产工艺条件,并对影响百合乳饮料稳定性的稳定剂、pH、均质压力等因素进行了探讨,结果表明:采用0.08%黄原胶、0.15%柠檬酸三钠、0.1%CMC-Na、0.04%海藻酸钠构成的复合稳定剂可取得较理想的稳定效果;采用百合干片浆液:百合精粉浆液=1:4、1.0%脱脂乳粉、4.0%蔗糖、30×10-6乙基麦芽酚的原料配方以及pH值为6.5、均质压力25MPa和90℃杀菌10min的生产条件,百合乳饮料的风味和品质较好。

The processing technology conditions of Lily milk beverage was studied in this paper. Besides, the factors of the stability of this beverage which affected by stabilizer, pH and homogenization pressure also were researched. The results indicated that the complex stabilizer of 0.08% xanthan gum, 0.15% sodium citric acid ,0.1% CMC-Na and 0.04% sodium alginate acid worked well and that a lily milk beverage with nice flavour and characteristics could be obtained on the following conditions: ratio of drying lily paste to pure white lily powder paste =1:4, 1% defatted milk powder,4% sucrose,30ppm ethyl maltol, pH=6.5, sterilizing condition of 90℃ for 10min, and homogenization pressure 25MPa.