PET热灌装中性乳饮料乳化体系优化研究

Optimization of the emulsified system of PET hot filling of neutral pH milk beverage

通过研究不同乳化剂和乳化剂配比对PET(Polyethylene terephthalate)热灌装生产工艺生产的中性乳饮料产品乳化性的影响发现,恰当的乳化剂组合配比能够有效提高PET瓶中中性乳饮料的乳化特性。本研究中的中性乳饮料外加无水奶油来提升产品口感,研究中选取的乳化剂及其用量符合国标GB 2760规定。本研究通过正交试验设计和实验结果分析以及相关仪器分析,选出乳化剂配比的最优方案为:海藻酸丙二醇酯0.2%、双乙酰酒石酸单双甘油酯0.06%、单,双甘油脂肪酸脂0.09%、酪蛋白酸钠0.1%、卡拉胶0.04%。该最优方案生产的产品理化指标合格,喜好度感官评分大于7分,产品乳化性评分和仪器分析结果均优于正交试验中其他方案,本研究的研究结果对PET热灌装工艺生产的中性乳饮料工业化生产具有实际指导意义。

The effects of different emulsifiers on the emulsification of neutral pH milk beverage in the PET bottles were studied, the results showed that a proper ratio of different emulsifiers could effectively improve the emulsibility of the neutral milk beverage. In this study, the cream was added to improve the taste of the neutral milk beverage product, and the emulsifiers were in line with the national standard of GB 2760. Based on the data of orthogonal test and instruments analysis, the optimal formula for the emulsifiers was ： 0.2% propylene glycol alginate, 0.06%diacetyl tartaric acid ester of mono （di） glycerides, 0,09% mono-and diglycerides of fatty acids, 0.1% sodium caseinate, 0.04% carrageenan. Products by this optimized formula met the standards of physicochemical index, and sensory evaluation was over 7 points. The results of this study can be the practical guidance for the industrialized production of neutral milk beverage in PET hot filling process.