摘要
以刺梨、牛乳、豆乳、双蛋白(酪蛋白与全大豆蛋白复合物)和茶水为主要原料,开发一种新型复合刺梨双蛋白奶茶饮料。根据奶茶的色泽、气味、滋味和组织状态感官指标,在单因素试验的基础上,采用响应面试验对刺梨双蛋白奶茶饮料进行配方优化。结果表明,刺梨双蛋白奶茶饮料最佳配方为:白砂糖0.8%,刺梨汁3%,双蛋白6%,牛乳25%,豆乳10%,安赛蜜0.06%,茶水56%;以该配方制备的刺梨双蛋白奶茶饮料还原糖含量为0.175%,粗蛋白含量为2.3%,粗脂肪含量为0.58%,菌落总数29 CFU/mL,未检测到致病菌;饮料有刺梨果味,无异味,色泽鲜亮。
In order to develop a new type compound thorn pear-double protein milk tea beverage,thorn pear,milk,soybean milk,double protein(casein and whole-soybean protein complex)and tea were used as the main raw materials,according to the sensory indexes of milk tea,such as color,smell,taste and texture,on the basis of single factor experiment,response surface experiment was used to optimize the formula of thorn pear double protein milk tea beverage.The results showed that the optimal formula was as follows:granulated sugar 0.8%,thorrn pear juice 3%,double protein 6%,cow milk 25%,soybean milk 10%,acesulfame 0.06%and tea 56%.In the milk tea beverage prepared with the above formula,the content of reducing sugar,crude protein and crude fat was 0.175%,2.3%,and 0.58%,respectively,the total number of colonies was 29 CFU/mL.No pathogenic bacteria were detected.The drink had thorn pear taste,bright color and no odor.
作者
王倩玉
杨琦
黄国梁
庹云合
宋礼
曹竑
WANG Qian-yu;YANG Qi;HUANG Guo-liang;TUO Yun-he;SONG Li;CAO Hong(College of Life Science and Engineering,Northwest Minzu University,Lanzhou 730030,China;China-Malaysia National Joint Laboratory,Biomedical Research Center,Northwest Minzu University,Lanzhou 730124,China;School of Chemical Engineering,Northwest Minzu University,Lanzhou 730030,China;Gansu Cooperation of Gannan Dairy Milk Research Institute,Hezuo 747000,China)
出处
《保鲜与加工》
CAS
2021年第12期59-65,71,共8页
Storage and Process
基金
西北民族大学国家级大学生创新创业训练计划资助项目(202010742110)。
关键词
刺梨
双蛋白
奶茶
低糖低脂食品
配方
研制
thorn pear
double protein
milk tea
low-sugarand low-fat food
formula
development
