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乳业科学与技术 ›› 2013, Vol. 36 ›› Issue (4): 7-10.DOI: 10.15922/j.cnki.jdst.2013.04.002

• 加工工艺 • 上一篇    下一篇

米糠蛋白复合乳饮料制备及其乳化稳定性

张薇, 宋春春, 徐玉娟, 于雷   

  1. 吉林农业大学食品科学与工程学院,吉林长春,130118
  • 出版日期:2013-08-30 发布日期:2022-02-22
  • 基金资助:
    吉林省重大科技攻关项目(2012ZDGG007)

Formulation and Emulsion Stability of a Composite Rice Bran Protein-Dairy Beverage

ZHANG Wei, SONG Chun-chun, XU Yu-juan, YU Lei   

  1. (College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China)
  • Online:2013-08-30 Published:2022-02-22

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摘要： 在牛乳中添加米糠蛋白研制复合乳饮料.以感官评分及产品乳化稳定性为考核指标,通过单因素试验及正交试验确定产品最佳配方,并对其稳定性进行研究.结果表明:最佳配方为全脂乳粉2％、米糠蛋白添加量0.7％、绵白糖10％、柠檬酸0.3％、复合稳定剂0.2％.在该最佳条件下制得的米糠蛋白复合乳饮料口感细腻,乳化稳定性97.52％,蛋白质含量1.0％,营养价值高.

关键词: 米糠蛋白；复合乳饮料；乳化稳定性

Abstract: A composite beverage was developed from milk with the addition of rice bran protein. Its formulation was optimized by one-factor-at-a-time and orthogonal array design to obtain the best sensory quality and emulsion stability. Meanwhile the storage stability of the composite beverage was investigated. The optimal formulation was found to consist of 2% whole milk powder, 0.7% rice bran protein, 10% white sugar, 0.3% citric acid and 0.2% composite stabilizer. The resulting product had a delicate taste and high nutritive value, and its emulsion stability and protein content were 97.52% and 1.0%, respectively.

Key words: rice bran protein；compound milk beverage；emulsion stability

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