摘要
可冲调型核桃燕麦谷物浓浆是指以核桃粉、燕麦粉为主要原料,添加其他食品原辅料而制成的,按照一定比例用水稀释后方可饮用的制品。其营养丰富、口感细腻,很受消费者的青睐,但其淀粉含量极高,在存储过程中极易发生絮凝、析水和分层等稳定性问题。本研究通过单因素和正交试验确定了原料最佳配比,并合理选择了增稠剂结冷胶、黄原胶和乳化剂蔗糖酯、单硬脂酸甘油酯和三聚磷酸钠五种稳定剂作为研究对象,分别研究了在可冲调型核桃燕麦谷物浓浆的应用情况,确定了最佳添加量。结果表明,核桃粉添加量为7%,燕麦粉添加量为9%,白砂糖添加量为21%时制得的浓浆经稀释后饮用,口感风味俱佳;结冷胶、黄原胶、蔗糖酯、单硬脂酸甘油酯、三聚磷酸钠的添加量分别为0.04%、0.06%、0.03%、0.12%和0.05%时体系稳定性最佳。
Instant walnut and oat grains pulp is a product which is made of walnut powder, oat powder and someother food raw materials, with a certain proportion of water diluted before drinking. It is very popular because therich nutrient and delicate taste. But its starch content is very high, thus is very easy to produce flocculation, waterseparation and stratification and other stability issues in the storage process. In this study, the best ratio of the rawmaterials was determined by single factor and orthogonal test, and reasonably selected the thickener gellan gum,xanthan gum and emulsifier sucrose ester, glycerin monostearate and sodium tripolyphosphate which in total fivestabilizers as the research objects, application in walnut and oat grains pulp were studied, best additive amount wasdetermined. The results showed that with walnut powder additive amount 7%, oat powder additive amount 9%, sugaradditive amount 21%, the diluted pulp had best taste the system stability was best when added 0.04% gellan gum,0.06% xanthan gum, 0.03%sucrose ester, 0.12% glycerin monostearate and 0.05% sodium tripolyphosphate.
出处
《中国食品添加剂》
北大核心
2017年第2期149-154,共6页
China Food Additives
关键词
谷物浓浆
增稠剂
乳化剂
应用
grain pulp
thickening agent
emulsifying agent
application
