果汁豆奶饮料关键技术研究
摘要
果汁豆奶饮料是以豆奶、浓缩果汁为主要原料,辅以适量甜味剂、酸味剂、乳化稳定剂,经调配、均质、杀菌、灌装等工序制备而成。产品营养丰富、风味芳香深受消费者喜爱,但是生产过程中容易出现分层、沉淀等现象,是亟需解决的关键问题。本文研究了果汁豆奶饮料的生产工艺,优化了产品配方,确定了工艺参数,建立了相应的产品企业标准。
通过正交试验和模糊数学评判得到饮料的基本配方。最优配方为:豆奶添加量60%,浓缩哈密瓜汁添加量4%,蔗糖添加量3%,产品pH4.8。所得产品色泽均匀,香味协调,酸甜可口。研究了乳化剂对体系的稳定作用,结果表明乳化剂的添加可以提高样品的稳定系数,通过正交实验确定复配乳化剂配方为:三聚甘油脂肪酸酯添加量0.07%,分子蒸馏单甘脂添加量0.05%,SE-13添加量0.05%。选取羧甲基纤维素钠(CMC)、果胶、海藻酸钠、藻酸丙二醇酯、卡拉胶等稳定剂,通过离心沉淀比较它们对产品稳定性的影响,从中筛选三种稳定剂CMC、果胶、海藻酸钠,通过单纯型重心设计得到复配稳定剂配方为:CMC 0.074%,果胶0.090%,海藻酸钠0.112%,总的添加量为0.276%,此时豆奶饮料的离心沉淀率降至1.92%,产品稳定性满足工业化生产的要求。
研究了均质压力、均质温度、均质次数对产品稳定性的影响。结果表明:均质压力40MPa,均质温度65℃,均质两次,产品的沉淀率较低、粒径较小。确定了适合产品的杀菌方式。通过比较脉冲电场杀菌、超高温瞬时杀菌、121℃高温杀菌对产品色泽、pH、沉淀率、挥发性风味物质的影响,确定产品的最佳杀菌方式为超高温瞬时杀菌,条件为137℃,5s。通过GC-MS测定果汁添加前后豆奶风味物质的变化,结果表明添加果汁后豆奶中典型的腥味物质正己醛、正己醇、1-辛烯-3醇相对含量均有所降低,表明果汁对豆腥味有掩盖作用。
制定了果汁豆奶饮料生产的企业标准,标准规定了技术要求、检验方法、标志、包装、运输、贮存和保质期要求。
Fruit juice soymilk was composed of soybean and concentrated juice as the major materials, with the addition of moderate sweeteners, acidulants, emulsifiers and stabilizers. The beverage was produced via mixing, homogenizing, sterilizing and filling. It was fond of consumers for its rich mutrition and pleasant flavor. But there were some problems such as separation and sedimentation during the production process. In this paper, the production technology was researched, the formula of the beverage was optimized, the technological parameter was determined, and a furit juice soy milk production standard was established.
Orthogonal design and fuzzy math were applied together to obtain the best formula. The experimental results indicated that the best formula of the beverage was as follows: 60% of soymilk, 4% of concentrated hami melon juice, 3% of sucrose and the pH is 4.8. The products with uniform color, pleasant sweetness and sourness, mild aroma were obtained. The effect of emulsifier on the stability of fruit juice soymilk was researched. The result showed that the addition of emulsifer increase the stability. By orthogonal test, the result was gained: polyglycerol fatty acid ester 0.07%, distilled monoglyceride 0.05%, sugar ester-13 0.05%. Five stabilizers which were sodium carboxymethyl cellulose (CMC), pectin, sodium alginate, propylene glycol alginate (PGA), and carrageenan were studied. Their effects on stability were studied by centrifugation sedimentation. The {3, 2} simplicity barycenter design was used to mix CMC, pectin and sodium alginate in the production. The research indicated that the additive volume of CMC, pectin and sodium alginate was 0.074%, 0.090%, 0.112% respectively, total additive volume was 0.276%, and the centrifugal sedimentation rate was dowm to 1.92%. The beverage produced under this ingredient could get up to manufacture requirement.
Factors which affect the stability such as homogenization pressure, homogenization temperature, and homogenization times were determined. The result showed that the stability of the beverage was optimal when it was homogenized twice at 40 MPa, 65℃. The sterilized method which was suitable for the baverage was determined. The effects of PEF treament, UHT and 121℃treament on the color, pH, stability, volatile flavor compounds were investigated. The bestt sterilized methods was decided as UHT treatment at 137℃and kept for 5s. GC-MS method was used to analyse the flavor components of soymilk and the fruit juice soymilk. The result illuminated that the relative content of hexanal, 1-hexanol and 1-octen-3-ol which caused the beany flavor was much lower in the fruit juice soymilk. The fruit could mask beany flavor in soy beverage.
The establishment of the furit juice soymilk production standard provides for the quasi-technical requirements, testing methods, logos, packaging, transportation, storage and shelf-life requirements.
通过正交试验和模糊数学评判得到饮料的基本配方。最优配方为:豆奶添加量60%,浓缩哈密瓜汁添加量4%,蔗糖添加量3%,产品pH4.8。所得产品色泽均匀,香味协调,酸甜可口。研究了乳化剂对体系的稳定作用,结果表明乳化剂的添加可以提高样品的稳定系数,通过正交实验确定复配乳化剂配方为:三聚甘油脂肪酸酯添加量0.07%,分子蒸馏单甘脂添加量0.05%,SE-13添加量0.05%。选取羧甲基纤维素钠(CMC)、果胶、海藻酸钠、藻酸丙二醇酯、卡拉胶等稳定剂,通过离心沉淀比较它们对产品稳定性的影响,从中筛选三种稳定剂CMC、果胶、海藻酸钠,通过单纯型重心设计得到复配稳定剂配方为:CMC 0.074%,果胶0.090%,海藻酸钠0.112%,总的添加量为0.276%,此时豆奶饮料的离心沉淀率降至1.92%,产品稳定性满足工业化生产的要求。
研究了均质压力、均质温度、均质次数对产品稳定性的影响。结果表明:均质压力40MPa,均质温度65℃,均质两次,产品的沉淀率较低、粒径较小。确定了适合产品的杀菌方式。通过比较脉冲电场杀菌、超高温瞬时杀菌、121℃高温杀菌对产品色泽、pH、沉淀率、挥发性风味物质的影响,确定产品的最佳杀菌方式为超高温瞬时杀菌,条件为137℃,5s。通过GC-MS测定果汁添加前后豆奶风味物质的变化,结果表明添加果汁后豆奶中典型的腥味物质正己醛、正己醇、1-辛烯-3醇相对含量均有所降低,表明果汁对豆腥味有掩盖作用。
制定了果汁豆奶饮料生产的企业标准,标准规定了技术要求、检验方法、标志、包装、运输、贮存和保质期要求。
Fruit juice soymilk was composed of soybean and concentrated juice as the major materials, with the addition of moderate sweeteners, acidulants, emulsifiers and stabilizers. The beverage was produced via mixing, homogenizing, sterilizing and filling. It was fond of consumers for its rich mutrition and pleasant flavor. But there were some problems such as separation and sedimentation during the production process. In this paper, the production technology was researched, the formula of the beverage was optimized, the technological parameter was determined, and a furit juice soy milk production standard was established.
Orthogonal design and fuzzy math were applied together to obtain the best formula. The experimental results indicated that the best formula of the beverage was as follows: 60% of soymilk, 4% of concentrated hami melon juice, 3% of sucrose and the pH is 4.8. The products with uniform color, pleasant sweetness and sourness, mild aroma were obtained. The effect of emulsifier on the stability of fruit juice soymilk was researched. The result showed that the addition of emulsifer increase the stability. By orthogonal test, the result was gained: polyglycerol fatty acid ester 0.07%, distilled monoglyceride 0.05%, sugar ester-13 0.05%. Five stabilizers which were sodium carboxymethyl cellulose (CMC), pectin, sodium alginate, propylene glycol alginate (PGA), and carrageenan were studied. Their effects on stability were studied by centrifugation sedimentation. The {3, 2} simplicity barycenter design was used to mix CMC, pectin and sodium alginate in the production. The research indicated that the additive volume of CMC, pectin and sodium alginate was 0.074%, 0.090%, 0.112% respectively, total additive volume was 0.276%, and the centrifugal sedimentation rate was dowm to 1.92%. The beverage produced under this ingredient could get up to manufacture requirement.
Factors which affect the stability such as homogenization pressure, homogenization temperature, and homogenization times were determined. The result showed that the stability of the beverage was optimal when it was homogenized twice at 40 MPa, 65℃. The sterilized method which was suitable for the baverage was determined. The effects of PEF treament, UHT and 121℃treament on the color, pH, stability, volatile flavor compounds were investigated. The bestt sterilized methods was decided as UHT treatment at 137℃and kept for 5s. GC-MS method was used to analyse the flavor components of soymilk and the fruit juice soymilk. The result illuminated that the relative content of hexanal, 1-hexanol and 1-octen-3-ol which caused the beany flavor was much lower in the fruit juice soymilk. The fruit could mask beany flavor in soy beverage.
The establishment of the furit juice soymilk production standard provides for the quasi-technical requirements, testing methods, logos, packaging, transportation, storage and shelf-life requirements.
引文
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[9]王璋.食品酶学[M].北京:中国轻工业出版社
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[14]王伟华,王二利.干湿热结合法去除大豆豆腥味的工艺研究[J].广东农业科学,2007,11:73-74
[15]田三德,孙鹏.几种大豆脱腥技术的比较[J].中国油脂,2003,28(12):56-58
[16]刘志强,王珍辉.酶法脱除大豆乳腥味因子研究[J].食品工业科技,2003,24(5):17-18
[17] Deshpande R P,Chinnan M S,Watters K H.Optimization of a chocolate-flavored, peanut–soy beverage usingresponse surface methodology (RSM) as applied to consumer acceptability data [J].LWT--Food Science and Technology, 2008, 41(8):1485–1492
[18] Mepba H D,Achinewhul S C,Pillay M.Stabilised cocosoy beverage: physicochemical and sensory properties [J]. J Sci Food Agric 2006, 86(12):1839–1846
[19] Potter R M,Dougherty M P,Halteman W A,et al.Characteristics of wild blueberry–soybeverages [J]. LWT-Food Science and Technology, 2007, 40(5):807–814
[20] Jaekel L Z,Rodrigues R D,da Silva A P.Physicochemical and sensorial evaluation of beverages with different proportions of soy and rice extracts[J].Ciencia e Tecnologia de Alimentos,2010,30(2):342-348
[21]赵宇星.发酵型酸豆乳饮料的研究[D]:[硕士学位论文].无锡:江南大学食品学院,2005
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