人参核桃复合乳饮料制备工艺研究

[目的]研究开发一种新型人参核桃乳饮料.[方法]以人参、核桃为主要原料,通过感官评定和稳定性研究等方式,对人参核桃乳饮料的风味配制、乳化稳定剂的选择进行了研究,通过试验确定了合适的工艺参数.[结果]人参水提取液的最佳添加量经试验选择为20％,蔗糖添加量经试验选择为6％;复合乳化剂选用单甘脂:蔗糖酯=1∶2,其综合添加量选用为0.3％,酪蛋白酸钠添加量为0.4％,稳定剂为卡拉胶,添加量为0.1％;按此参数配制所得的核桃乳产品比较细腻,香气淳厚,风味怡人,且稳定性好.[结论]本研究可为人参核桃乳饮料的开发提供参考.

Preparation Technology of Ginseng Walnut Composite Milk Beverage

[Objective] This study was conducted to develop a new kind of ginseng walnut composite milk beverage.[Method] The flavor and emulsifier and stabilizer in ginseng walnut milk beverage were investigated by sensory evaluation and stability test.[Result] The amounts of ginseng extract,sucrose,complex emulsifier,sodium caseinate and carrageenan stabilizer added in the beverage were 20％,6％,0.3％,0.4％ and 0.1％,respectively.The complex emulsifier consisted of monoglyceride and sucrose fatty acid ester with a ratio of 1:2.The ginseng walnut milk prepared according to this process tastes fine and smooth with unique ginseng flavor,as well as good stability.[Conclusion] This study could provide good reference for development and production of ginseng walnut composite milk beverage.