《饮料工业》杂志
设为首页 | 加入收藏
 
最新文章
香蕉椰子牛奶饮品复原工艺和配方组成研究

林小秋

(厦门惠尔康食品有限公司,厦门市健康谷物方便食品重点实验室,福建  厦门  361000)

摘要:本文研制一款以香蕉原浆、椰浆、脱脂奶粉和炼奶为主要原料,搭配白砂糖、稳定剂、水等的香蕉椰子牛奶营养饮品,采用单因素实验和响应面试验,以感官评分为判定标准,确定香蕉椰子牛奶饮品最优奶粉复原工艺和饮品的最优配方组成,实验结果显示:奶粉复原的最优工艺为:复原温度为55℃,复原时间40min,奶粉复原液均质压力为30MPa;香蕉椰子牛奶饮品的最优配方为:香蕉原浆2%,椰浆5%,脱脂奶粉4%,炼奶1%,白砂糖6.5%,复配稳定剂0.2%,小苏打0.03%,依照配方制备的香蕉椰子牛奶饮品,不仅同时具有香蕉和椰子的浓郁香气,还具有牛奶饱满的口感,营养丰富又细腻顺滑,无涩感。

关键词:奶粉复原;香蕉原浆;椰浆;混合蛋白饮品;配方

Study on Reconstitution Process and Composition of Banana Coconut Milk Beverage

LIN Xiao-Qiu

(Xiamen Huierkang Food Co,Ltd.,Xiamen Key Laboratory of Healthy Cereal Convenience Food,Xiamen 361000,China)

Abstract: This article prepared a banana coconut milk beverage,which is made of banana pulp,coconut milk,skimmed milk powder,condensed milk and sugar,stabilizer,water etc. Used sensory scores as criteria,single factor test and response surface test were used to determine optimality milk powder reconstitution process and composition of banana coconut milk beverage,the results showed :The milk powder reconstitution temperature is 55℃ ;the time of reconstitution is 40min;the homogeneous pressure of milk powder reconstituted fluid is 30MPa;the best composition of banana coconut milk beverage is 2% banana pulp,5% coconut milk,4% skimmed milk powder,1% condensed milk,6.5% sugar,0.2% stabilizer and 0.03% sodium bicarbonate. This beverage has a strong aroma of banana and coconut and has the fullness of the milk. It is a nutrient-rich,smooth and no acerbity feeling beverage.

Key words: milk powder reconstitution;banana pulp;coconut milk;mixed protein drink;formula

中图分类号:TS27 文献标志码:A 文章编号:1007-7871(2021)06-0043-06

2021,Vol.24,No.6

 

 

版权所有:中国饮料工业协会 电话:010-84464668
邮箱:ylgy@chinabeverage.org 传真:010-84464236 邮编:100027 地址:北京市朝阳区东三环北路丙二号天元港中心B座1702室
OEM:201107272203261305