紫薯牛奶感官及稳定性研究

Study on the Sensor Evaluation and the Stability of a Purple Sweet Potato Milk

以紫薯、牛奶为主要原料制作一种紫薯牛奶,利用感官评定、粒径分布分析和近红外发射光谱的背散射光作为评价方法,研究紫薯、牛奶、白砂糖三者添加量对感官品质的影响,以及不同稳定剂对体系粒径分布和稳定性的影响。结果表明,风味最佳紫薯牛奶配比是60%新鲜牛奶、5%紫薯、4.7%白砂糖、0.2%乳化剂。不同稳定剂的添加不会改变体系内的粒径分布,但却能够改变体系内的动力学参数,在最佳配方基础上,添加0.3%复配稳定剂(55%微晶纤维素,40%变性淀粉,5%к-卡拉胶),可实现6个月货架期要求。

A nutritional cereal milk drink was prepared by purple sweet potato and milk. The effects of milk, purple sweet potato and sugar amounts on the sensor were investigated, whereas, the particle size distribution and the kinds of stabilizers, which affected the stabilities of the sample were explored. The results showed that the sample prepared by 60 % milk, 5 % purple sweet potato, 4.7 % sugar, 2 % emulsifiers, 3 % compound-stabilizer（55 % MCC, 40 % modified starch and 5 % ^-carrageenan ） had the best taste and stability in six month shelf-life. In addition, different stabilizers couldn＇t change particle size distribution, but they could change the stability of the sample.