青稞牛奶谷物饮品制作工艺参数优化的研究

青稞与牛奶搭配制作青稞牛奶饮品的研究尚未见报道.本研究以青稞和鲜牛奶为原料,通过感官评价及稳定性指标确定了青稞牛奶饮品制作工艺中青稞粉最佳粒度及添加量、乳化剂及增稠剂最佳使用量和适宜均质压力,并通过正交试验筛选了乳化剂及增稠剂的最佳复配组合.结果表明:添加2%过80目筛的青稞粉于牛乳中,再加入0.06%蔗糖脂肪酸酯、0.08%单硬脂酸甘油酯、0.07%黄原胶,经30 MPa压力均质,制备的青稞牛奶饮品的风味、口感较好,且能够确保青稞牛奶饮品的乳化体系具有良好的稳定性.

Optimization of Processing Parameters of Highland Barley Milk Beverage

Currently, there are no available literatures about highland barley milk beverage with highland. In this study, highland barley milk beverage was prepared with barley and fresh milk. The best particle size and the adding amount of the flour, optimal dosage of emulsifier and thickener, and suitable homogenization pressure were determined by sensory evaluation and milk stability, and the optimal combination of emulsifier and thickener were screened by orthogonal experimental design. The results showed that mixing 2% barley powder passed 80 mesh sieves into milk, then added 0.06% sucrose fatty acid ester, 0.08% glycerin monostearate, and 0.07% xanthan gum, and homogenized the mixer by 30MPa pressure, could prepare stable and good taste barley milk beverage, and could ensure a good stabile emulsion for high land barley milk.