摘要
以杜仲籽粕水解液为原料,添加全脂乳粉、复合稳定剂(羧甲基纤维素钠、黄原胶)、白砂糖、维生素C进行调配,在单因素实验的基础上,以感官评分和离心沉淀率为考察指标,利用Box-Behnken响应面法优化乳饮料的最优配方。最优配方为水解液添加量20%、全脂乳粉添加量2.20%、复合稳定剂添加量0.12%,由此配方得到的乳饮料感官评分为(83.85±2.26)分,离心沉淀率为(3.08±0.12)%,且乳饮料色泽通透,风味协调,组织均匀,通过电子舌分析可知酸味、甜味物质是造成乳饮料呈味差异的主要物质,杜仲籽粕水解肽对其滋味特征的影响较小。
With Eucommia ulmoides seed meal hydrolyzed peptides as the raw materials,whole milk powder,compound stabilizer(sodium carboxymethyl cellulose,xanthan gum),white granulated sugar and vitamin C are added for blending.On the basis of single factor experiment,with sensory score and centrifugal sedimentation rate as the evaluation indexes,Box-Behnken response surface method is used to optimize the optimal formula of milk beverage.The optimal formula is 20%hydrolysate,2.20%whole milk powder and 0.12%compound stabilizer.The sensory evaluation of the milk beverage obtained by this formula is(83.85±2.26)points,the centrifugal sedimentation rate is(3.08±0.12)%,and the milk beverage has transparent color,coordinated flavor and uniform tissue.Through electronic tongue analysis,it can be found that sour and sweet substances are the main substances that cause the taste difference of milk beverage,and Eucommia ulmoides seed meal hydrolyzed peptides have little effect on its taste characteristics.
作者
葛珍珍
赵玉翔
许明月
胡乔乔
张亦楠
赵光远
纵伟
GE Zhen-zhen;ZHAO Yu-xiang;XU Ming-yue;HU Qiao-qiao;ZHANG Yi-nan;ZHAO Guang-yuan;ZONG Wei(College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450002,China;Key Laboratory of Cold Chain Food Processing and Safety Control,Ministry of Education,Zhengzhou University of Light Industry,Zhengzhou 450002,China)
出处
《中国调味品》
CAS
北大核心
2024年第10期31-38,共8页
China Condiment
基金
河南省2023年科技攻关项目(232102110147)。
关键词
杜仲籽粕水解肽
乳饮料
工艺优化
滋味
Eucommia ulmoides seed meal hydrolyzed peptides
milk beverage
process optimization
taste
作者简介
葛珍珍(1990-),女,副教授,博士,研究方向:果蔬深加工。;通信作者:纵伟(1965-),男,教授,博士,研究方向:果蔬深加工。
