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杀菌条件和大麦苗粉用量对其含乳饮料的影响

熊爽,魏曼*,石美芬

(厦门欧凯科技有限公司,福建 厦门 361100)

摘要:该文为大麦苗粉在饮料生产中的应用提供理论依据,研究了大麦苗粉用量及其杀菌条件对大麦苗粉含乳饮料稳定性和感官的影响。通过黏度测定、离心脂肪层和离心沉淀率的测定以及贮藏稳定性评价和感官评价综合评定实验结果。实验结果表明,当大麦苗粉用量为5‰,杀菌温度为115℃,杀菌时间为10min 时,大麦苗粉含乳饮料的口感、贮藏稳定性和颜色最佳。此时,大麦苗粉含乳饮料的口感最为清爽,无明显分层现象,组织状态良好,离心沉淀率最小,杀菌后能够保持大麦苗粉的麦绿色。115℃,10min 的杀菌条件可以保证大麦苗粉含乳饮料的杀菌效果,对其蛋白质含量的影响也不显著。因此,在含乳饮料生产中大麦苗粉的最大用量为5‰,最大的杀菌强度为115℃,10min。

关键词:大麦苗粉用量;含乳饮料;杀菌条件;稳定性;感官

Effect of Sterilization Conditions and Barley Leaves Powder Usage on Barley Leaves Powder MilkBeverage

XIONG Shuang,WEI Man*,SHI Mei-fen

(Xiamen Oukai Science and Technology Company Limited,Xiamen 361100,China)

Abstract: To provide theoretical data for the applying of barley leaves powder in drinks production,effect of sterilizationconditions and barley leaves powder usage on the stability and sensory of barley leaves powder milk beverage weremainly studied. Results were obtained through the viscosity measurement,centrifuge fat layer measurement,centrifugesediment ratio measurement,storage stability evaluation and sensory evaluation of barley leaves powder milk beverage.The results showed that the mouth feel,storage stability and color of barley leaves powder milk beverage were optimalwhen the barley leaves powder usage was 5‰ and sterilization conditions were 115℃ ,10min. Under this condition,the mouth feel of barley leaves powder milk beverage was most refresh,the texture of barley leaves powder milkbeverage was well without delamination,the centrifuge sediment ratio of barley leaves powder milk beverage wasminimum and the barley green of barley leaves powder could be maintained. Meanwhile,the sterilizing effect of barleyleaves powder milk beverage sterilized at 115℃,10 min is good,and the protein content of barley leaves powder milkbeverage doesn’t have significant change after sterilization. In conclusion,the suggested maximum usage of barleyleaves powder was 5‰,and the suggested maximum sterilization intensity was 115℃ ,10min. The stability andsensory of barley leaves powder milk beverage were both worse if the usage of barley leaves powder was more or thesterilization intensity was higher.

Key words: barley leaves powder usage;milk beverage;sterilization conditions;stability;sensory

(2017年第20卷第6期)

版权所有:中国饮料工业协会 电话:010-84464668
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