加工工艺对调配型酸性蚕豆乳稳定性的影响

Effect of Processing Techniques on the Stability of Formulated Acidic Faba Bean Milk

以蚕豆为主要原料,对调配型酸性蚕豆乳饮料的生产工艺及影响其稳定性的各种因素进行分析,并确定其最佳条件。结果表明:添加剂(复合乳化剂、复合稳定剂和复合磷酸盐)、调酸、均质、杀菌及调配顺序是影响产品稳定性的主要因素。使用一定量的添加剂可以提高产品的稳定性,它们的最佳配比分别为蔗糖脂肪酸酯(SE-15)∶单甘酯=2∶3、魔芋胶∶瓜尔豆胶∶黄原胶=3∶2∶2、六偏磷酸钠∶三聚磷酸钠∶焦磷酸钠=1∶1∶2。酸化工艺选择20~30℃条件下采用滴状或喷雾状加酸,加酸量为0.4%,搅拌速度在不产生气泡的条件下越快越好。均质的最佳条件为20 MPa、60℃,加酸前后各均质一次。采用90℃、5 min高温短时杀菌。最佳调配顺序为先将白砂糖、水、复合乳化剂、复合稳定剂充分溶解混匀,再加入溶解了复合磷酸盐的豆乳与鲜奶混合液,最后用柠檬酸调酸。按此工艺条件产品稳定性最好。

Taking faba bean as main raw materials,the processing technique of formulated acidic faba bean milk was investigated and the factors affecting its stability were analyzed,and the optimal technology conditions were determined.The results showed that the main factors affecting the product stability were additives(compound emulsifier,compound stabilizer and compound phosphate),acidity adjusting,homogenization,sterilization and mixing order.The addition of additives could improve product stability,the optimum additives proportion were as follows:the ratio of SE-15 and mono glyceride 2∶3,the ratio of kongac gum,guar gum and xanthan gum 3∶2∶2,the ratio of sodium hexametaphosphate,sodium tripolyphosphate and sodium pyrophosphate 1∶1∶2.The best acidification process were:temperature 20~30℃,adding acid by drop or spray,acid addition 0.4%,blending speed should be fast without bubble.The optimum homogenization condition was 20 MPa,60℃,and the formulated faba bean milk was homogenized once respectively before and after adding acid.The optimum sterilization was carried out at 90℃ for 5 min.The optimum order of blending was as follows:sugar,water,composite emulsifier and compound stabilizer were fully dissolved,followed by adding the mixture of faba bean milk and fresh milk dissolved with compound phosphate,and finally adjusting acid with citric acid.The prepared product had the best stability.