方 明，洪 鹏*，沈 鱼，张佳靓，黄国周，任奕婧
（宏胜饮料集团有限公司，浙江 杭州 311200）
摘要：以分离乳清蛋白、赤藓糖醇为主要配料开发澄清型无糖乳清蛋白碳酸饮料，以浊度、粘度和体系稳定性为指标，确定调酸终点和杀菌工艺；设计正交试验以感官评分为评价指标确定最佳调味剂复配方案，并对成品不同贮藏温度贮藏期间的感官品质、基本理化及稳定性相关指标进行评估，结果表明：最佳调酸终点pH 为3.2，杀菌工艺为105℃，15s，甜味剂复配方案为赤藓糖醇添加量为4%、三氯蔗糖添加量为0.004%、安赛蜜添加量为0.005%；在此条件下所得制品澄清度高，具备良好的感官品质和贮藏稳定性，对澄清型无糖乳清蛋白碳酸饮料相关理化指标进行测定，蛋白质含量为1.06±0.03g/100g，总糖含量为0.35±0.01g/100g，浊度为22±0.44NTU，符合国标中对“无糖”及“富含蛋白质”宣称（以每420KJ 计）的含量要求。
关键词：分离乳清蛋白；碳酸饮料；无糖；工艺；感官；贮藏稳定性
Development of Clarified Sugar-free Whey Protein Carbonated Beverage
FANG Ming，HONG Peng*，SHEN Yu，ZHANG Jia-jing，HUANG Guo-zhou，REN Yi-jing
（Hong Sheng Beverage Group Co.，Ltd，Hang Zhou 311200，China）
Abstract: Clarified whey protein carbonated drink was developed with whey protein isolate and erythritol as themain raw ingredients.Turbidity，viscosity and system stability were used as indicators to determine the end point ofacid adjustment and sterilization process；sensory scores was used as evaluation indicators，orthogonal experimentswere designed to determine the best sweetener agent compounding plan. The sensory quality，basic physical andchemical and stability related indexes of the finished product during storage at different storage temperatures wereevaluated，The results showed that the best end point pH of acid adjustment was 3.2，and the sterilization process was105℃，10s；the sweetener compounding plan is 4% of erythritol，0.004% of sucralose，and 0.005% of acesulfame K；under these conditions，the product obtained has high clarity and good sensory quality and storage stability，theclarified sugar-free whey protein carbonated beverage related physical and chemical indicators were determined；theprotein content was 1.06 ± 0.03g/100g；the total sugar content was 0.35 ± 0.01g/100g；and the turbidity was 22 ±0.44NTU. It met the declared content requirements for“no sugar”and“rich in protein”in the national standard.
Key words: whey protein isolate；carbonated beverage；sugar free；process；sensory；storage stability
中图分类号：TS275 文献标志码：A 文章编号：1007-7871（2022）06-0057-09
2022，Vol.25，No.6