摘要
将鲜品白灵菇均质处理,用于白灵菇乳饮料的生产。用激光粒度仪分析不同均质时间对白灵菇浆料粒径分布的影响;以乳饮料稳定性为响应值,选取白灵菇浆料添加量、白灵菇浆料添加粒度、复配稳定剂添加量、脱脂乳粉添加量为考察因素,采用响应面法优化白灵菇乳饮料的配方。结果表明:由单因素试验确定复配稳定剂中果胶、羧甲基纤维素和单甘酯的复配比例为1.0∶1.3∶1.7(m/m);白灵菇浆料添加量8%、白灵菇浆料粒度100目、复配稳定剂添加量0.3%、脱脂乳粉添加量9%条件下生产的白灵菇乳饮料质地均匀、酸甜适中,稳定性最高,为(89.20±0.41)%;激光粒度仪分析结果表明,白灵菇乳饮料的平均粒径为(46.30±0.51)μm,粒径分布为D(10)=11.78μm,D(50)=28.70μm,D(90)=108.80μm,与3种市售乳饮料相比差异显著;白灵菇乳饮料的总蛋白含量为(2.46±0.12)%,高于市售乳饮料且符合GB/T 21732—2008《含乳饮料》中的要求;显微镜观察结果表明,白灵菇乳饮料中既含有不规则颗粒,又含有规则球体颗粒,且颗粒分布均匀,无明显颗粒团聚现象,粒径分布状态与市售乳饮料相似。
Fresh Pleurotus nebrodensis was homogenized for use as an ingredient in the formulation of milk beverage.The effect of homogenization time on the particle size distribution of mushroom homogenate was investigated by a laser particle size analyzer.The formulation was optimized using response surface methodology.The independent variables were concentration and particle size of Pleurotus nebrodensis homogenate,composite stabilizer and skim milk powder.The stability of beverage was used as response variable.The composite stabilizer consisted of pectin,carboxy methyl cellulose(CMC)and monoglyceride with a ratio of 1.0:1.3:1.7(m/m).Incorporation of 8%mushroom homogenate passing through a 100-mesh sieve,0.3%composite stabilizer and 9%skim milk powder gave a homogenous product with a moderate sour and sweet taste and the best stability of(89.20±0.41)%.Particle size analysis showed that the mean particle size of the beverage was(46.30±0.51)μm and the particle size distribution was as follows:D(10)=11.78μm,D(50)=28.70μm,and D(90)=108.80μm,which was significantly different from that of three commercial milk beverages.This beverage contained more protein((2.46±0.12)%)than commercial beverages and met the requirement of the national standard for milk beverage(GB/T 21732?2008).The beverage displayed both irregular particles and regular spherical particles with uniform size distribution and without particle aggregation as observed under microscopy and its particle size distribution was similar to that of commercial beverages.
作者
高宇航
樊红秀
张艳荣
GAO Yuhang;FAN Hongxiu;ZHANG Yanrong(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China)
出处
《乳业科学与技术》
2018年第1期10-16,共7页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
基金
吉林省科技攻关重点项目(20170204028NY)
长春市重大科技成果转化项目(17SS009)
关键词
白灵菇
乳饮料
稳定性
Pleurotus nebrodensis
milk beverage
stability
