摘要
针对发酵型含乳饮料的工业化生产工艺及配方进行研究,以产品的稳定性及感官评分为指标(确定发酵乳二次调配工艺为冷热调配,两级均质,确定发酵型含乳饮料最佳的稳定剂为CMC复配稳定剂)。在前期试验结果的基础上,对甜味剂甜度、混合酸添加量、稳定剂添加量、香精添加量进行四因素三水平正交试验,确定发酵型含乳饮料的最优配方是甜味剂甜度8%(白砂糖4.8%,安赛蜜0.01%,阿斯巴甜0.006%),混合酸添加量0.19%,CMC复配稳定剂添加量0.5%,香精添加量为0.05%爱普+0.05%丹尼斯克。
With stability and sensory quality of fermented milk beverage as indexes, the secondary mixing process and stabilizer in fermented milk beverage are confirmed. The two preparation of fermented milk useing cold-hot mixing technology, two homogenoeous, and the best stabilizer is determined as CMC compound stabilizer. The sealed manufacturing formula of fermented milk beverage are investigated through single-factor test and orthogonal test. The results show that optimum scaled manufacturing process formula is as follows: saccharinity 8% (sugar 4.8%, acesulfame 0.01%, APM 0.006%) , mixed acid 0.19%, CMC multiple stabilizer 0.5%, essence 0.05% EUP+0.05% DANISCO.
出处
《农产品加工》
2015年第5期26-28,32,共4页
Farm Products Processing
关键词
发酵型含乳饮料
工业化
稳定性
正交试验
fermented milk beverage
scaled manufacturing
stability
orthogonal test