摘要
本实验以新疆薄皮核桃和昆仑雪菊为主要原料,通过单因素和正交试验对雪菊核桃乳饮料的配方进行了优化,并分析其理化指标和香气成分。结果表明:昆仑雪菊核桃乳饮料最佳配方(以质量计)为核桃乳10%,雪菊汁2%,食盐0.4%,稳定剂的配比(以质量计)为海藻酸钠0.05%,黄原胶0.05%,单甘酯0.15%,羧甲基纤维素钠0.10%。香气成分检测结果显示:雪菊核桃乳饮料香气成分主要集中在脂类和酮类,呈香物质有三乙基磷酸酯、壬醛和金合欢醇等。在此条件下得到的产品风味纯正、口感细腻、品质优良、营养丰富。
The formula of Kunlun Coreopsis tinctoria and walnut milk beverage was optimized by singe factor and orthogonal experi ment,and its aroma components were also analyzed.The results showed that the optimal formula of the beverage is 10%of walnut milk,2%of Coreopsis tinctoria juice,0.4%of salt,0.05%of sodium alginate,0.05%of xanthan gum,0.15%of monoglyceride and 0.10%of methyl cellulose sodium.The main aroma components are concentrated is the lipids and ketones.And the other aroma components are triethyl phosphate,nonanal,golden albizia,ect.The obtained product has the advantages of pure flavor,fine taste,excellent quality and rich nutrition.
作者
董庆飞
夷娜
白冰瑶
李胜
宋丽军
张丽
Dong Qingfei;Yi Na;Bai Bingyao;Li Sheng;Song Lijun;Zhang Li(College of Life Sciences,Tarim University,Alar,Xinjiang 843300;Aksu Vocational and Technical College,Aksu,Xinjiang 843000;Key Laboratory of Deep processing Corps of characteristic Agricultural products in South Xinjiang,Alar,Xinjiang 843300;Karamay Zhongpintianyuan Food Co.,Ltd.,Karamay,Xinjiang 834000)
出处
《塔里木大学学报》
2020年第1期36-44,共9页
Journal of Tarim University
基金
国家自然科学基金项目“基于多元指纹信息融合的新疆核桃产地溯源技术研究”(31560427)。
关键词
核桃
雪菊
乳饮料
配方
香气成分
Walnut
Coreopsis tinctoria
compound beverage
prescription
aroma component
