脱脂玉米胚蛋白乳饮料工艺优化.PDFVIP

※加工工艺 Journal of Dairy Science and Technology 2015, Vol.38 No.4 4 脱脂玉米胚蛋白乳饮料工艺优化 徐玉娟，李 娜，王大为* (吉林农业大学食品科学与工程学院，吉林 长春 130118) 摘  要：将经过超临界CO 萃取脱脂的玉米胚芽应用于乳饮料的生产，以乳饮料的稳定性及感官品质评定作为考察 2 指标，通过单因素试验与正交试验相结合的方法确定玉米胚蛋白乳饮料最佳工艺，并研究其稳定性。结果表明：脱 脂玉米胚蛋白乳饮料的最佳工艺条件为：各成分以质量分数计，脱脂玉米胚芽添加量3%、柠檬酸添加量0.2% 、复 合稳定剂添加量0.25% 、乳粉添加量2.5% 、绵白糖添加量10%。在此条件下，可得到组织状态均匀、风味独特、口 感柔和细腻、酸甜可口且具有较好稳定性的脱脂玉米胚蛋白乳饮料。 关键词：玉米胚芽；乳饮料；稳定性；感官品质 Optimization of the Formulation of a Dairy Beverage Containing Defatted Corn Germ Protein * XU Yujuan, LI Na, WANG Dawei (College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China) Abstract: In this study, corn germ meal was defatted by supercritical CO fluid extraction and applied for the production 2 of a composite dairy beverage. The optimization of dairy beverage formulations for improved stability and sensory quality was carried out using combination of single factor and orthogonal array experiments. The results showed that the optimal formulation consisted of 3% of defatted corn germ, 0.2% of citric acid, 0.25% of compound stabilizer, 2.5% of milk powder, and 10% of soft white sugar. The obtained beverage was characterized by homogenous texture, unique flavor, soft and delicate taste, a good balance of sweet and sour, and good stability. Key words: corn germ; milk beverage; stability; sensory quality 中图分类号：TS275.4 文献标志码：A 文章编号：1671-5187 （2015 ）04-0004-05 doi: 10.7506/rykxyjs1671-5187-201504002 随着经济的迅