排铅牛乳的研制

以牛奶为原料,用黄原胶和羧甲基纤维素钠作为稳定剂,蔗糖酯和单甘酯作为乳化剂,添加具有排铅功能因子的乳钙、低甲氧基果胶和维生素等,通过对比实验、正交实验和感官评定等方法研究了具有排铅功能的牛奶饮料的加工工艺。实验结果表明,采用60%牛奶、8%蔗糖、0.2%柠檬酸、0.3%复合稳定剂、0.08%乳化剂、0.16%乳钙、0.08%低甲氧基果胶及0.1%维生素C和0.1%维生素B1等经过高压均质(20～25MPa,1min)、高压瞬时杀菌(120℃,5min)等相应工艺条件,可得到口感佳、稳定性好且品质良好的牛奶饮料。

Through contrast testing, orthogonal experiments and sensory evaluation,it was studied the milk beverage technology which could produce the beverage having the function of lead removing, by using milk as raw material, adding Xanthan gum and CMC-Na as steady solvent and some functional factors such as milk-calcium, LM pectin and vitamins etc. The experiment results showed： the optimum beverage mainly contained 60% milk, 8% sugar, 0.2% citric acid, 0.3% mulriple stabilizer, 0.08% emulsifier,0.16% milk-calcium, 0.1% LM pectin, 0.1% vitamin C and 0.1% vitamin B1 had high-stability and good quality as well as tasty by high -pressure homogenization （20 -25MPa,1min） and ultra high temperature sterilization （120℃,5min） etc manufacturing technology.