花生牛奶饮料原料配比优化及加工工艺的研究

Study on the Optimization of Raw Material Ratio in the Processing ofPeanut Milk Beverage

花生牛奶饮料是以花生和牛奶为主要原料复合制成的一种饮料,其中含有人体必需的维生素和微量元素。本研究采用正交试验设计,确定花生仁用60℃NaHCO3浓度为0.01%的水溶液浸泡4h时,花生乳的出浆率最大;采用单因素试验,确定混合调配的最佳配比为:花生浆与牛乳的最佳配比是1:2;通过正交试验确定稳定剂的最优配方为:蔗糖脂肪酸酯(SE)0.05%,单硬脂酸甘油酯(GMS)0.1%,羧甲基纤维素钠(CMC-Na)0.025%,生产出的饮料稳定性较好,采用单因素试验确定最佳均质条件是:均质温度60℃、均质压力20~30MPa。

The peanut milk beverage is a kind of beverage made of peanut and milk as main raw material,which contains the essential vitamins and trace elements of human body.The optimum ratio of peanut milk to cow's milk was 1:2.The optimal formulation of the stabilizer was determined by orthogonal test:sucrose fatty acid ester(SE)0.05%,glycerol monostearate(GMS)0.1%,sodium methylcellulose(CMC-Na)0.025%,good stability of the produced beverage,single factor test,and the optimal homogenization conditions are:the homogenization temperature is 60℃and the homogeneous pressure is 20~30Mpa.