黑牛奶加工工艺研究

摘要

为了提高牛奶的营养价值和功能特性，采用对比试验确定了黑色原料的类别、黑色素的浸提工艺及其在黑牛奶中的用量，采用正交试验确定了黑牛奶中乳化稳定剂的配方。结果表明：黑芝麻是黑色素的最佳来源；黑色素的提取工艺为：烘烤后的黑芝麻，以原料：水为1∶10（g/mL），在80℃下浸提3h；黑色浸提物添加量为20%（体积分数）时，黑牛奶的颜色适中，芝麻香味较好；黑牛奶中添加CMC-Na 0.1%，海藻酸钠0.06%，黄原胶0.08%，蔗糖酯0.06%时，其稳定性最好。%In order to improve nutrition and function of milk, the kinds of black raw material, the extraction technology of melanin, and the addition of extracts from black sesame and the formulation of stabilizer and emulsifier in black milk were studied with contrast test and or orthogonal experiment. The results showed that:black sesame was the best source of melanin;the melanin extraction technology of baked black sesame was extracted for three hours at 80℃with ten times water (g/mL);the color and sesame flavor of black milk were all better when adding 20 % black sesame extracts;the stability of black milk was best when adding 0.1 %carboxymethyl cellulose, 0.06%sodium alginate, 0.08%xanthan gum, and 0.06%sucrose esters.