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投稿时间：2023-12-15
投稿时间：2023-12-15
中文摘要: 以黑果腺肋花楸和花生粕为原料，研制一款黑果腺肋花楸花生粕乳饮料，并探究最佳稳定剂种类和添加量对其稳定性能的影响。通过单因素试验、L9（34）正交试验和Box-Behnken 设计法优化乳饮料基础配方和稳定性工艺，通过粒径和流变分析法分析产品稳定效果。结果表明：以77.75%花生粕乳液、13%黑果腺肋花楸汁、9%白砂糖、0.25%柠檬酸调配成的乳饮料风味最优；响应面试验结果表明，羧甲基纤维素钠、海藻酸钠和阿拉伯胶复配稳定剂的添加量分别为0.19%、0.27%、0.15%时，产品沉淀率最小，为0.24%。粒径、流变结果证实，复配稳定剂可使乳饮料粒径分布在最小范围（0.1～80μm）且黏度低于3 种单一稳定剂。黑果腺肋花楸花生粕乳饮料乳香浓郁且兼具黑果腺肋花楸风味，口感酸甜适中，成品呈现乳粉色，状态良好且口感清爽。
Abstract:A composite milk beverage made from Aronia melanocarpa and peanut meal was developed.The optimal types and amounts of stabilizers and their effects on stability were investigated.The basic formulation and stability process of the milk beverage were optimized using single-factor test，L9（34）orthogonal test，and Box-Behnken design.The stability effect of product system was analyzed through particle size and rheological analysis. The results showed that the optimal flavor was achieved with a composite milk beverage composed of 77.75% peanut meal emulsion，13% A. melanocarpa juice，9% white sugar，and 0.25% citric acid. Response surface methodology results indicated that the addition amounts of CMC，sodium alginate，and gum arabic in the combined stabilizer were 0.19%，0.27%，and 0.15%，respectively，resulting in the lowest sedimentation rate of 0.24%. Particle size and rheological results confirmed that the combined stabilizer minimized particle size distribution of composite milk beverage（0.1-80μm）and viscosity compared to the three individual stabilizers.The composite milk beverage had a rich milky aroma with the flavor of A.melanocarpa，a moderately sweet and sour taste，a milky pink appearance，good stability，and a refreshing mouthfeel.
文章编号：202418020 中图分类号： 文献标志码：
基金项目:2021 年辽宁省“揭榜挂帅”科技攻关项目（2021JH1/104000340202）；辽宁科技特派行动专项计划（2022JH5/10400102）
| 作者 | 单位 |
| 龙雯洁1，石太渊2 *，于淼2，单晓丽3，王珍4，宋文娜1，吕美琳1，陈洪杰1，吕长鑫1* | 1.渤海大学食品科学与工程学院，辽宁 锦州 121013；2.辽宁省农业科学院食品与加工研究所，辽宁 沈阳 110161；3.安丘市检验检测中心有限公司，山东 潍坊 262100；4.辽宁卫衡检测科技有限公司，辽宁 锦州 121013 |
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