香蕉乳饮料稳定性研究及工艺条件优化

Study on Stability and Process Optimization of Banana Milk Beverage

本文以快速稳定性分析仪Turbiscan Tower得到的稳定性动力学指数系数TSI为评价指标,通过单因素及正交试验设计研究了稳定剂添加量、均质压力、均质温度对香蕉乳饮料稳定性的影响,得到稳定性较优的工艺参数。结果表明,稳定剂添加量和均质压力对香蕉乳饮料稳定性的影响较显著,均质温度影响相对较小;产品在稳定剂添加量为3.5 g/L、均质压力26 MPa、均质温度为65 ℃时,稳定性最好,TSI值为0.22。

In this paper,the effects of the amount of stabilizer,homogenizing pressure and homogenizing temperature on the stability of banana milk beverage were studied by single factor and orthogonal experimental design using TSI,which was obtained by Turbiscan Tower,a rapid stability analyzer.The results showed that the amount of stabilizer and homogenizing pressure had a significant effect on the stability of banana milk beverage,while homogenizing temperature had a relatively small effect.The product has the best stability and TSI value is 0.22 when the amount of stabilizer is 3.5 g/L,the homogenizing pressure is 26 MPa and the homogenizing temperature is 65 ℃.