芝麻风味复合蛋白饮料稳定性研究

Research of Stability of Sesame Favor Compound Protein Beverage

芝麻风味复合蛋白饮料是新兴的健康饮品,其稳定性和良好的风味体现是产品成功的关键。本文为了研制风味接受度较高,体系较稳定的芝麻风味复合蛋白饮料,探讨了不同稳定剂对体系稳定性的影响。通过单因素实验、正交试验,对芝麻风味复合蛋白饮料的产品稳定性进行了研究。实验以4.8%全脂奶粉加0.65%大豆分离蛋白,配合添加0.1%芝麻主剂。以蔗糖、阿斯巴甜、安塞蜜作为复合甜味物质。以瓜尔豆胶、k—卡拉胶、微晶纤维素（MCC）和蔗糖酯为复合稳定体系。以乳香精和芝麻香精（比例1∶2）总量0.06%为调香方案。均质温度65-70℃,压力25MPa,杀菌温度121℃,10min,研制出稳定性较高、风味体现较好的芝麻风味复合蛋白饮料。结果显示：在稳定性上,瓜尔豆胶、k—卡拉胶、MCC配合使用对产品的稳定性有较好的影响,通过正交试验优选出稳定剂瓜尔豆胶、k—卡拉胶、MCC最佳配合为：0.03%、0.03%、0.15%,影响度大小顺序为MC〉k—卡拉胶〉瓜尔豆胶。

Sesame favor compound protein beverage is a new kind of health drink. It＇s stability and favor are the keys to the its successful production. This paper aims to research on the sesame favor compound protein beverage of high acceptance and high stability, and discuss the effects of different stabilizers on the system stability of the product via single factor experiment and orthogonal experiment. The optimal formula of sesame favor compound protein beverage is combined with 4.8% of whole milk powder, 0.65% soy protein isolate and 0.1% sesame as main raw materials, saccharose, Aspartame and acesulfame as compound sweet materials, guar gum,K-carrageen,MCC and sucrose ester as compound stability system, and 0.06% milk fragrance and sesame fragrance （ratio of 1： 2） as fragrance. The temperature is between 65℃ and 70℃. The pressure is 25 MPa. The sterilization temperature is 121 ℃ and sterilization time is 10 mins. The result shows that the integrated use of guar gum, K-carrageen, MCC and sucrose ester has positive effect on product stability. Thought orthogonal experiment, the optimal ratio of guar gum, K-carragean and MCC is established： 0.03%, 0.03%, 0.15%. The order of effectiveness is MCC〉K-cirragean〉guar gum.