紫苏乳饮料的制备及稳定性研究

Study on the stability and processing of perilla milk beverage

通过稳定剂与乳化剂筛选与复配,确定紫苏叶乳饮料稳定体系的影响因素。采用单因素实验选取黄原胶、果胶(JMJ)、羧甲基纤维素钠(CMC-Na)、明胶、BE-3和卡拉胶6种稳定剂,以沉淀率为指标分析其稳定性;并通过L9(34)正交实验,复配最优稳定剂;通过悬浮稳定性测定,从单硬脂酸甘油酯、蔗糖酯等4种乳化剂中筛选出两种进行乳化剂复配,经Turbiscan检测分析产品体系稳定效果。结果表明,牛奶添加量30%,紫苏叶汁30%,蔗糖5%,蜂蜜2%,水32.17%的紫苏叶乳饮料,经(55±2)℃、(15±2)MPa下均质、95℃下杀菌5min的工艺条件下,优化出果胶0.35%、明胶0.35%和CMC-Na0.05%复合稳定剂;蔗糖酯∶单硬脂酸甘油酯=7∶3的复合乳化剂配比,总添加量为0.08%时,乳体系稳定效果最优。

Factors of screening and compounding stabilizer and emulsifier for the stability of perilla milk beverage were studied. Through single factor analyzing xanthan gum,pectin（JMJ）,CMC-Na,gelatin,carrageenan and BE-3 etc. six kinds of stabilizer,and applying centrifuging to getting the rate of sedimentation. Through L9（34） orthogonal experiment screening the three better stabilizer for compound,finally the best dosage of the ratio of compound stabilizer for perilla milk beverage was received. Choosing glycerol monostearate,sucrose ester etc four kinds of emulsifier,then through Turbiscan analyzer,the compound of stabilizer for receive the better steady of system were confirmed after screening. The machine of analyzing stability was used to test and verify. The result showed the optimal stabilizers were..in the formula of perilla milk beverage was milk 30%, perilla sauce 30%, sugar 5%, honey 2%, water 32.17%, and the pressured isotropic was （15±2） MPa,with the material fluid temperature was （55＋2）;C,sterilized 5min under the temperature of 95% of process conditions,the stabilizer was pectin（JMJ） 0,35%,gelatin 0.35%,CMC-Na 0.05%. The ratio of compound emulsifier was sucrose ester：glycerol monostearate=7：3,and the total dosage was 0.08%,which could achieve the best emulsification effect.