南瓜籽乳饮料的研制

Developing of pumpkin seed-milk beverage

以南瓜籽仁和牛奶为主要原料,采用二次调酸工艺,研制成功了一种新型南瓜籽乳饮料。在研制过程中重点研究了乳化剂、增稠剂种类及用量对南瓜籽乳饮料稳定性的影响。结果表明,以0.04 %的单甘酯和0.06 %的蔗糖酯为乳化剂,以0.03 %的黄原胶、0.08 %的CMC–Na和0.03 %明胶为复合稳定剂所制成的南瓜籽乳饮料稳定性较好,产品符合国标GB11673-89之规定。

In this paper, a neotype pumpkin seed-milk beverage was developed by using second acidified technique and the main raw material of pumpkin seed and milk. The effect of emulser and thickener on stability of this beverage had been studied in detail. The results indicate that the new product has better stability by taking 0.04 % monoiside ester, 0.06 % sucrose ester, 0.03 %Xathen-Gum, 0.08 %CMC-Na, 0.03 % Carrageenin as compound stabilizer. The physical and chemical as well as hygiene indexes are accordance with GB11673-89.