牛奶咖啡饮料的研制

Development of Coffee with Milk Drinks

以咖啡豆提取液为主要原料,通过单因素试验,探究咖啡提取液添加量、全脂奶粉添加量、白砂糖添加量、稀奶油添加量对牛奶咖啡饮料感官评价的影响,并通过正交试验优化牛奶咖啡饮料配方,同时研究复合乳化稳定剂硬脂酰乳酸钠、单甘脂、蔗糖酯对产品稳定性的影响。结果表明,利用正交实验得到的最优牛奶咖啡饮料配方为咖啡提取液25 mL、全脂奶粉15 g、白砂糖4.5 g、稀奶油2 g,单体乳化剂复配组合为蔗糖酯0.15%、单甘酯0.10%、硬脂酰乳酸钠0.15%、,在此配方条件下牛奶咖啡饮料感官评分最高,制得的牛奶咖啡饮料稳定性较好。

A single factor experiment was made with coffee bean extract as the main raw material to explore the influence of the amount of the coffee extract,whole milk powder,white sugar and cream on the sensory evaluation of the drinks of coffee with milk.An orthogonal experiment was then designed with all the factors to optimize the formula of the drinks of coffee with milk,and the effects of combinations of emulsification stabilizers,sodium stearoyl lactylate,monoglyceride and sucrose ester,on the product stability were also analyzed.The orthogonal experiment showed that the optimal process conditions for the drink of coffee with milk included coffee extract,25 mL;whole milk powder,15 g;white sugar,4.5 g;cream,2g;the combination of monomer emulsifiers:0.15%sodium stearoyl lactylate,0.15%sucrose ester and 0.10%monoglyceride.The coffee with milk prepared under these conditions had the highest sensory score with good stability.