小粒咖啡乳饮料制作工艺研究

The Processing Technology of Coffea Arabica Milk Beverage

以小粒咖啡粉、脱脂乳粉为原料制作小粒咖啡乳饮料,采用正交试验法对小粒咖啡乳饮料产品配方及乳化稳定剂的复配方案进行研究。结果表明,小粒咖啡乳饮料最优配方为小粒咖啡粉0.8%、白砂糖6.0%、稀奶油1.5%、咖啡香精0.09%,产品最佳稳定剂为单,双甘油脂肪酸酯0.04%、蔗糖脂肪酸酯0.08%、三聚磷酸钠0.05%、结冷胶0.03%。使用该配方及稳定体组合条件,可获得口感优良、风味合适、货架期质量稳定的小粒咖啡乳饮料。

The coffea arabica powder and skimmed milk powder were used as raw materials to produce coffea arabica milk beverage. The orthogonal experiment was used to study the formula of the coffea arabiea milk beverage and the compositional formulation of emulsion stabilizer. The results showed that the best formula of coffea arabica milk beverage was as follows： coffea arabica powder of 0. 8% , white sugar of 6. 0% , cream of 1.5% , coffee flavor of 0. 09%. The best stabilizer compositional formulation was as follows ： single, double glycerol fatty acid ester of 0. 04% , sucrose fatty acid ester of 0. 08% , sodium tripolyphosphate of 0. 05% and gellan gum of 0. 03%. Under the condition of the formula and the stabilizer compositional formulation, the coffea arabica milk beverage can guarantee good quality products in shelf life and give the product a good taste.