芒果花生乳制备工艺及稳定性研究

基金项目:

国家科技支撑项目(2012BAK17B13)；公益性行业(农业)科研专项(201203037)；青岛市公共领域科技支撑计划(11-2-3-26-nsh)；

详细信息

Study on the process and stability of mango peanut milk

摘要: 以花生、芒果为主要原料,对芒果花生乳的制备工艺及稳定性进行研究。芒果花生乳最佳的稳定剂为瓜尔豆胶,添加量为0.15%,乳化剂为单甘酯+蔗糖酯+脂肪酸聚甘油酯（1:1:1）,添加量为0.24%。通过正交实验确定各成分最佳添加量为30%花生乳,20%芒果汁,2.5%白砂糖。在此条件下芒果花生乳不仅风味独特,且具有良好的稳定性,能够满足消费者的要求。
- 芒果花生乳; /
- 工艺; /
- 稳定性;
Abstract: The process and stability of mango peanut milk were studied with peanut and mango as main raw materials.The stabilizer of mango peanut milk was guar gum, the dosage was 0.15%.The optimum emulsifier was the mixture of sucrose fatty acid ester, monoglyceride and polyglycerol fatty acid ester (1:1:1) , the dosage was 0.24%.Best dosages were 30% peanut milk, 20% fruit juice, 2.5% white sugarby orthogonal test.The mango peanut milk made under the condition not only had unique flavor, but also had good stability, it could meet the requirement of consumers.
- mango peanut milk;process;stability; /
- undefined /
- undefined

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