一种新型灵芝枸杞花色羊乳工艺技术研究

Study on Optimized Ingredients of a New Modulated Goat Milk

试验以羊乳为原料,以枸杞、灵芝孢子粉为主要辅料,并添加了一种新型功能性多肽(沛力肽),制备稳定性良好的具有益寿健体作用的花色羊乳产品。运用超微粉碎、超声波辅助萃取等技术分别处理灵芝孢子粉、枸杞等辅料;采用正交试验方法并以感官评价和产品稳定性为综合指标确定花色羊乳的最佳配方。(1)枸杞超声波辅助萃取工艺参数:超声波功率140 W、时间25 min、料液比1︰15(g/mL)、温度55℃;(2)灵芝孢子粉最佳粒度:经一级粉碎的中等粒度;(3)最优配方:灵芝孢子超微粉0.1%、谷物饮料稳定剂0.22%、沛力肽0.15%、羊乳/枸杞汁体积比为82︰18,制得的产品风味佳、稳定性良好。

Aim to develop a possible ingredient for modulated goat milk. Goat milk, Lycium barbarum and lucid ganoderma spore powder were main ingredients and a new functional polypeptide （peptopro） was added as food fortifier to make the modulated goat milk. Furthermore, superfine grinding and ultrasonic-assisted extraction technology were used to deal with Lycium barbarum and lucid ganoderma spore powder, respectively. Through the orthogonal test, we confirmed the best ingredient according to the marks of stability and sensory evaluation. The results were as follows： （1） Processing condition under an extraction time 25 min, extraction power 140 W, liquid/solid ratio 15 ： 1 （mL/g） and extraction temperature 55 ~C yielded the highest LBP content; （2） The middle particle size of ganoderma spore powder was the optimal granularity; （3） Ingredients of 0.1% lucid ganoderma spore powder, 0.22% stabilizer, 0.15% peptopro, milk/tea volume ratio 82 ： 18 makes the product enioyable taste and excellent stability.