响应面法用于珍珠油杏蛋白饮料稳定剂的优化

Application of Response Surface Methodology in the Selection of Stabilizers for Zhenzhuyouxing Apricot Protein Beverage

利用响应面法对复合稳定剂进行优选,研究珍珠油杏蛋白饮料的制作工艺,并对其稳定性进行研究,通过试验确定了最佳工艺参数:杏仁与水之比为1:8;蔗糖添加量为饮料总质量的8%;复合稳定剂的配比是聚甘油脂肪酸酯添加量0.38%,碳酸氢钠添加量0.36%,柠檬酸添加量0.05%;最佳均质条件为40 MPa;超高压杀菌条件为500 MPa,5 min。在此条件下制得的蛋白饮料的色泽、口感、风味、稳定性佳。

In this paper,the optimal selection of composite stabilizer using response surface methodology,the research of Zhenzhuyouxing protein beverage production process,and its stability were studied,the optimal technological parameter was determined by the experiment:the ratio of almond to water for 1∶8,sucrose added to the total weight of the beverage 8%,the composition of compound stabilizer was 0.38%of polyglycerin fatty acid ester,0.36%sodium bicarbonate and 0.05%citric acid,the best homogeneous condition was 40 MPa,ultrahigh pressure sterilization condition was 500 MPa,5 min.In this condition,the prepared protein drink had a good color,taste,flavor,stability.