红枣果奶生产工艺及配方研究
目的 探究新型红枣果奶的生产工艺及配方。方法 挑拣出优质红枣在烤箱中65 ℃烘烤1 h, 然后加入4倍的1% NaHCO3溶液浸泡12 h, 使红枣软化脱核, 加入果胶酶和纤维素酶浸提制备红枣汁, 新鲜牛奶灭菌后接种益生菌发酵, 添加乳化稳定剂和酸味剂制备成红枣果奶。 结果 红枣果奶的最佳发酵温度为42 ℃, 最适宜发酵时间为5 h; 单甘酯0.05%, 蔗糖酯0.01%, 黄原胶0.04%, 微晶纤维素0.05%, 羧甲基纤维素钠0.01%, 海藻酸钠0.04%, 果胶0.02%为所得样品稳定性较好的稳定乳化剂; 红枣果奶的最佳配方为发酵奶用量35%, 红枣汁用量10%, 白砂糖用量10%, pH值调整为4.60。结论 红枣果奶营养丰富、酸甜可口、酸味柔和, 且配方独特, 首次将牛奶中加入微晶纤维素、黄原胶等乳化稳定剂, 具有一定的创新性。
Objective To study the producing technology and formula of jujube fruit milk. Methods High quality jujube were selected baking in the oven for 1 h at 65 ℃, and jujube nuclear was softened after adding 4 times of 1% NaHCO3 solution soaking 12 h. Jujube juice was prepared with adding the pectinase and cellulase. Then fresh milk was sterilized and inoculated with probiotics to ferment, stabilizers and sour agents were added to prepare jujube milk. Results The optimum temperature of fermentation was 42 ℃ and the appropriate time was 5 h. The composition of stable emulsifier was as follow: monoglyceride 0.05%, sucrose ester 0.01%, xanthan gum 0.04%, microcrystalline cellulose 0.05%, sodium carboxymethyl cellulose 0.01%, sodium alginate 0.04%, pectin 0.02%. The best formula of jujube fruit milk was 35% fermented milk, 10% jujube juice, 10% white sugar and pH 4.60. Conclusion Jujube fruit milk is rich in nutrients, sweet, sour, soft, and has a unique formula. This jujube milk is added with emulsion stabilizers such as microcrystalline cellulose and xanthan gum for the first time, which has certain innovation.
标题：红枣果奶生产工艺及配方研究
英文标题：Study on the producing technology and formula of jujube milk
作者：
孟展 黄河科技学院医学院
薄惠 黄河科技学院医学院
中文关键词:红枣,牛奶,发酵,生产工艺,配方,
英文关键词:jujube,milk,fermentation,producing technology,formula,
发表日期：2018-12-24
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