抹茶牛奶饮品的制备及其稳定性

Stability of Matcha Milk Beverage

从配方和工艺两个方面讨论抹茶牛奶饮品的制备及其稳定性。设计基础配方,同时以离心沉淀率和感官评分作为评价指标来筛选最佳抹茶粉,设计单因素试验,讨论不同稳定剂对其稳定性的影响。正交试验后得到的较佳添加量为结冷胶0.035%、微晶纤维素0.30%、单硬脂酸甘油酯0.10%、蔗糖脂肪酸酯0.15%;优化均质条件和杀菌条件,得到的较佳的参数为均质温度70℃、均质压力30 MPa、杀菌温度85℃、杀菌时间15 s。此条件下得到的抹茶牛乳饮品整体颜色鲜绿明亮,风味自然协调,口感细腻,品质较高。

The preparation and stability of macha milk beverage were discussed from two aspects of formula and processing technology. While the centrifugal sedimentation rate and sensory score were used as the evaluation indexes to screen the best matcha powder with the basic formula. Then, a singer factor experiment to discuss the influence of different stabilizers on the stability was designed. The optimum compounding amount of stabilizers was 0.035% gellan gum, 0.30% microcrystalline cellulose, 0.10% glyceryl monostearate and 0.15% sucrose fatty acid ester. The best parameters combination obtained by changing homogenization parameters and sterilization conditions was homogenization temperature 70 ℃, homogenization pressure 30 MPa, sterilization temperature 85 ℃ and sterilization time 15 s. The product had the best stability and good taste under these conditions.