玉米皮膳食纤维乳饮料的研制

Research on Milk Beverage of Dietary Fiber from Corn Bran

通过单因素试验研究了甜味剂、酸味剂、玉米皮SDF的用量对乳饮料产品感官品质的影响,确定了甜味剂用量为白糖4%、安赛蜜0.01%、甜蜜素0.04%,酸味剂用量为柠檬酸0.2%、苹果酸0.1%、乳酸0.1%,玉米皮SDF添加量8%。通过正交试验研究了几种单体稳定剂对产品稳定性的影响,确定了复合稳定剂为CMC-Na0.35%、黄原胶0.08%、PGA0.03%、复合磷酸盐0.02%.

This paper studied the sensory effects of sweeteners, sour agents, and corn bran SDF for milk beverage by single-factor tests. The results proved that the sweeteners dose was sugar 4%, acesulfame-K 0.01%, Sodium cyclamate 0.04%, the sour agents dose was citric acid 0.2%, malic acid 0.1%, lactic acid 0.1%, and the corn bran SDF dose was 8%. Several stabilizing agents were studied for the effects on stability of the milk beverage through an orthogonal test. And the component of the compound stabilizing agent was determined that CMC-Na 0.35%, xanthan gum 0.08% 、PGA 0.03% compound phosphate 0.02%.