提高胡萝卜豆奶饮料稳定性的研究

Study on Improving the Stability of Carrot Soymilk Beverage

从乳化剂的筛选及均质工艺条件两方面着手,研究了提高胡萝卜豆奶饮料稳定性的乳化剂添加种类、配比、添加量以及均质的工艺条件参数。结果表明,胡萝卜豆奶饮料中复配乳化稳定剂的最佳配方为:CMC添加量为0.014%,蔗糖酯添加量为0.017%,单甘酯添加量为0.014%;最佳均质工艺条件为:60℃、16 000 r/min下均质60 s。通过乳化剂的复配使用及均质条件的优化,胡萝卜豆奶饮料的稳定系数大大提高。

To improve the stability of carrot soymilk beverage,the selection of emulsifier an-d homogeneous conditions was studied. The results suggest that the best formula of compound emulsion stabilizer in carrot soymilk beverage is that the amount of CMC of 0.014%, sucrose ester of 0.017% and monoglycerides of 0.014%. The optimum homogenizing condition is that the carrot soymilk beverage is homogeneitied under 16 000 r/min at 60℃ for 60 s. Through the optimization of compound emulsifier and homogeneous conditions, the stability coefficient of carrot soymilk beverage is greatly improved.