番茄乳稳定性的研究

Stability of tomato milk beverage

研究以番茄酱和全脂乳粉为主要原料的番茄乳的稳定性。探讨了不同稳定剂对番茄乳稳定性的影响,筛选出了较好的稳定剂,试验结果表明,最佳复合稳定剂配方为:CMC(FH9)0.25%、PGA0.06%、果胶0.18%。同时讨论了番茄乳的调配工艺,结合正交试验得到最佳配方为:复合稳定剂添加量为0.49%,全脂乳粉:番茄酱配比3:1,混合原料添加量5.0%,白砂糖添加量8.0%,pH值为4.1。

The stabilization of tomato milk beverage made of tomato sauce and whole milk powder was studied in this paper. To explore the effect of the different stabilizers influencing stability of tomato milk beverage, selected the suitable stabilizer. According to the results, the optimal stabilizer formula： CMC （FH9） 0.25%, PGA 0.06%, pectin 0.18%. Moreover, the mixing process of tomato juice milk beverage was researched. Combined with orthogonal experiment, the optimum mixing process formula of this beverage was obtained as： 0.49% of complex stabilizer, 3：1 ratio of the whole milk powder to tomato sauce, 5.0% of the mixture of the whole milk powder and tomato sauce, 8.0% of sugar, 4.1 of pH value, respectively.