山药杏仁乳饮料制作工艺优化

Optimization of Preparation Process of Milk Beverage of Almond and Chinese Yam

[目的]优化山药杏仁乳的制作工艺。[方法]对苦杏仁的脱毒、去苦条件、不同乳化稳定剂乳化稳定效果进行了考察,采用正交试验设计山药杏仁乳的配方。[结果]采用0.08%单甘酯、0.02%蔗糖酯、0.07%三聚甘油酯、0.03%酪蛋白酸钠、0.08%CMC、0.02%海藻酸钠、0.03%黄原胶及0.07%果胶作为乳化稳定剂,可以起到较好的乳化稳定效果;山药杏仁乳的最佳配方为:杏仁乳用量30.00%,山药汁用量15.00%,pH为3.8,白砂糖用量10.00%。[结论]该工艺配方条件下制得的产品色泽、风味俱佳,组织状态稳定。

[Objective] To optimize the preparation process of milk beverage of almond and Chinese yam.[Method] The detoxification and debittering conditions of almond and effect of different emulsifying agent and stabilizer were investigated.The preparation process of milk beverage of almond and Chinese yam was optimized by orthogonal experiment.[Result] The optimal emulsifying agent and stabilizer were as following： 0.08% of GMS,0.02% of sucrose ester,0.07% of polyglycerin ester,0.03% of sodium caseinate,0.08% of CMC,0.02% sodium alginate,0.03% of xanthan gum and 0.07% of pectin.The optimum preparation formula of milk beverage of almond and Chinese yam were： 30.00% of almond milk amount,15.00% of Chinese yam juice amount,pH of 3.8 and 10.00% of white granulated sugar amount.[Conclusion] The beverage prepared by this process was good in color and flavor and stable in state.