[an error occurred while processing this directive]

乳业科学与技术 ›› 2019, Vol. 42 ›› Issue (6): 6-12.DOI: 10.15922/j.cnki.jdst.2019.06.002

• 加工工艺 • 上一篇    下一篇

银耳五谷乳饮料生产工艺优化及其贮藏流变特性

邹岩, 樊红秀, 高妮娜, 张艳荣   

  1. 吉林农业大学食品科学与工程学院, 吉林长春 130118;农业农村部食用菌加工技术集成科研基地, 吉林长春 130118, 吉林农业大学食品科学与工程学院, 吉林长春 130118;吉林省粮食精深加工与高效利用工程研究中心, 吉林长春 130118, 吉林农业大学食品科学与工程学院, 吉林长春, 130118
  • 出版日期:2019-11-01 发布日期:2021-11-09
  • 基金资助:
    “十三五”国家重点研发计划重点专项（2018YFD0400204）

Process Optimization for the Development of Dairy Beverage Supplemented with Tremella funciformis and Five Grains and Evaluation of Its Rheological Properties during Storage

ZOU Yan, FAN Hongxiu, GAO Nina, ZHANG Yanrong   

  1. (1.College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; 2.Scientific Research Base of Edible Mushroom Processing Technology Integration, Ministry of Agriculture and Rural Affairs, Changchun 130118, China; 3.Engineering Research Center of Grain Deep-Processing and High-Effeciency Utilization of Jilin Province, Changchun 130118, China)
  • Online:2019-11-01 Published:2021-11-09

RichHTML

PDF (PC)

摘要： 以银耳五谷膨化粉和乳粉为主要原料研制银耳五谷乳饮料，以银耳五谷膨化粉添加量、银耳五谷膨化粉 所用筛网目数和复配稳定剂添加量为考察因素，以银耳五谷乳饮料的感官评分和稳定性为考察指标，通过单因素 试验和正交试验优化银耳五谷乳饮料配方。通过流变仪、粒度分析仪测定银耳五谷乳饮料4、25、37 ℃温度下贮藏 7 d的流变学特性和粒度分布变化。结果表明：银耳五谷乳饮料的最优配方为银耳五谷膨化粉添加量5%、所用筛网 目数160 目、复配稳定剂添加量0.4%，在此条件下生产的银耳五谷乳饮料感官评分为（90.14±0.32） 分，稳定性为 （92.27±0.07）%；与未贮藏银耳五谷乳饮料相比，4、25、37 ℃温度下贮藏7 d的银耳五谷乳饮料静态流变性表现 为假塑性流体特性，动态流变性表现为弱凝胶特性；贮藏温度为4 ℃时，银耳五谷乳饮料的黏度系数、粒度分布等 均接近于未贮藏的银耳五谷乳饮料。为保持银耳五谷乳饮料良好的口感及较长的保质期，银耳五谷乳饮料最佳贮藏 温度为4 ℃，在此条件下，其保质期为180 d，建议冷链销售。

关键词: 银耳五谷膨化粉；乳饮料；稳定性；流变特性

Abstract: This study investigated the optimization of formulations for dairy beverage supplemented with an extruded mixture of Tremella funciformis and five grains using one-factor-at-a-time and orthogonal array design methods. The sensory evaluation score and stability of the beverage were evaluated as a function of the amount of the extruded product, sieve mesh size used on the powdered extrudate and the amount of the composite stabilizer. Changes in the rheological properties and particle size distribution of the beverage during 7 days of storage at 4, 25 and 37 ℃ were measured by a rheometer and a particle size analyzer, respectively. The optimum process conditions were determined as follows: adding extrudate at 5% and the composite stabilizer at 0.4% and sieving the extrudate through a 160-mesh sieve. The sensory evaluation score and stability of the beverage produced under the optimized conditions were (90.14 ± 0.32) points and (92.27 ± 0.07)%, respectively. After storage at 4, 25 and 37 ℃, the beverage was characterized as a pseudoplastic fluid in static rheology and as a weak gel in dynamic rheology. After storage at 4 ℃, the viscosity coefficient and particle size distribution were similar to those before storage. To maintain its taste and shelf life (up to 180 days), the beverage should be stored at 4 ℃, and cold chain distribution is recommended for it.

Key words: powdered extruded mixture of Tremella funciformis and five grains; milk beverage; stability; rheological properties

中图分类号: 

[an error occurred while processing this directive]