摘要
青稞与牛奶搭配制作青稞牛奶饮品的研究尚未见报道.本研究以青稞和鲜牛奶为原料,通过感官评价及稳定性指标确定了青稞牛奶饮品制作工艺中青稞粉最佳粒度及添加量、乳化剂及增稠剂最佳使用量和适宜均质压力,并通过正交试验筛选了乳化剂及增稠剂的最佳复配组合.结果表明:添加2%过80目筛的青稞粉于牛乳中,再加入0.06%蔗糖脂肪酸酯、0.08%单硬脂酸甘油酯、0.07%黄原胶,经30 MPa压力均质,制备的青稞牛奶饮品的风味、口感较好,且能够确保青稞牛奶饮品的乳化体系具有良好的稳定性.
Currently, there is no literature available about highland barley milk beverage. Highland barley milk beverage was pre- pared with barley and fresh milk. The best particle size and the adding amount of the flour, optimal dosage of emulsifier and thickener, and suitable homogenization pressure were determined by sensory evaluation and milk stability, and the optimal com- bination of emulsifier and thickener was screened by orthogonal experimental design. The results showed that mixing 2% barley powder passed 80 mesh sieves into milk, then added 0. 06% sucrose fatty acid ester,0. 08 % glycerin monostearate, and 0.07% xanthan gum, and homogenized the mixture by 30MPa pressure could prepare stable and good taste barle,T milk beverage, and could ensure a good stabile emulsion for high land barley milk.
出处
《西南民族大学学报（自然科学版）》
CAS
2017年第6期573-579,共7页
Journal of Southwest Minzu University(Natural Science Edition)
基金
"十二五"科技支撑计划项目(2015BAD29B02)
关键词
青稞
牛奶
饮品
制作工艺
highland barley
milk
beverage
production process
