花生牛奶饮料的稳定性工艺研究

Studies on the stabilization of peanut milk beverage

通过对提高花生牛奶稳定性的主要影响因素的稳定剂配方、均质工艺、杀菌后的冷却方式进行试验研究。结果表明,单一的瓜尔豆胶、卡拉胶、黄原胶、CMC增稠稳定剂对花生牛奶饮料的稳定效果差;卡拉胶:瓜尔豆胶为50%:50%的复合增稠稳定剂对花生牛奶饮料有较好的稳定效果;卡拉胶、瓜尔豆胶、蔗糖脂肪酸酯用量分别为0.08%、0.08%、0.10%的增稠稳定剂与乳化剂复合的配方可大大提高花生牛奶饮料的整体稳定性;花生牛奶饮料的均质工艺以25Mpa压力采用两遍均质的方法效果较好;杀菌后以急速冷却方式可大大增加花生牛奶饮料的稳定性。

The major factors of improving the stabilization of peanut milk beverage were studied, including stabilizer formulation, homogenization technology, and the cooling methods after sterilizing. The results showed that the single thick-stabilization of guar gum, carrageenan, xanthan gum and CMC was unfavorable to peanut milk beverage＇s stabilization, when the compound thick-stabilization of carrageenan： guar gum was 50%：50%, it showed a better result.The thick-stabilization and the emulsifier compound-formulation, that the quantity of carrageenan, guar gum and sucrose fatty ester was 0.08%,0.08% and 0.10% separately, could improve the integrated stabilization obviously. The best homogenization technology was homogen for twice at 25Mpa. Meanwhile, fast cooling after sterilizing could improve the stabilization too.