青稞酒糟饮料的稳定性研究

Stability of highland barley vinasse beverage

为解决以青稞酒糟为原料制成的蛋白饮料的稳定性问题及考察加工过程中一些理化指标的变化,首先以体系的离心沉淀率和黏度为指标,研究酸性体系中(pH3.4)增稠剂添加量对稳定性的影响,再通过正交试验复配增稠剂;以分层率和稳定系数为指标,通过改变复配乳化剂的添加量来解决稳定性;接着研究了固定温度下均质压力对产品悬浮稳定性和色泽稳定性的影响;最后研究了121℃下不同杀菌时间对产品黏度、色泽、平均粒径、pH值的影响。最终优化配方为耐酸型CMC 0.15%+大豆多糖0.30%+结冷胶0.04%,复配乳化剂(分子单甘酯∶蔗糖酯=1∶1)0.15%,均质压力60MPa,杀菌参数选择121℃,20 min,此时离心沉淀率为6.89%,黏度为17.63mPa·s,具有较好的稳定性。

The experiment was conducted to solve the problem of the stability of protein beverage made of highland barley vinasse and examine some changes in physical and chemical indexes during processing.The centrifugal precipitation rate and viscosity were used to evaluate the effects of the addition thickeners on the stability of the acid system（pH3.4）.The ratio of acidproof CMC,SSPS and gellan gum were obtained by the orthogonal experiment.The addition of compound emulsifier was changed to solve the stability of the product with the stratification rate and the stability coefficient as the index.Then the effect of homogenization pressure on the suspension stability and color stability of the product under fixed temperature were studied.Finally,the effect of different sterilization time on the viscosity,color,average particle size and pH of the product under 121℃ were studied.The final optimized formula was acidproof CMC 0.15% ＋ soybean polysaccharide 0.30% ＋ 0.15% gelatin,compound emulsifier（molecular monoglyceride∶sucrose ester=1∶1）0.15%,homogenization pressure 60 MPa.The sterilization parameter was 121℃,20 min.Under this conditions,the centrifugation rate was 6.89%,the viscosity was 17.63 mPa·s and it showed good stability.