花生米乳复合饮料的加工工艺研究

Studies on processing technology of compound beverage of peanut rice milk

以花生、糙米、碎米为主要原料,配以奶粉、益生元(低聚果糖)等调配成花生米乳饮品。通过对花生米乳复合饮料的工艺路线、关键工艺参数、配方以及稳定性进行试验研究,最终确定了花生米乳复合饮料的最佳制备工艺和稳定剂的最优配方(质量分数):CMC-Na0.02%、黄原胶0.03%、微晶纤维素0.18%、单甘酯0.06%、蔗糖酯0.09%。

Using peanut,brown rice and broken kernal as the main materials, the peanut-rice milk was prepared by adding milk powder and prebiotics （fructo-oligosaceharide） with the main materials. By researching on process route, critical process parameters, formula and stability, the optimum process parameters and formula of were determined as follow：the concentration of CMC - Na of 0.02 %, the concentratior of xanthan gum of 0.03 %, mierocrystalline cellulose of 0.11%, monoglyceride ester of 0.06% and sucrose ester of 0.09%.