乳饮料配方

乳饮料配方 乳品厂 一、配方 全脂奶粉:18.5‰，蔗糖:10‰，蛋白6‰，CMC:5‰，三聚磷酸钠:0.4‰， 黄原胶:0.1‰，瓜儿豆胶:0.2‰，柠檬酸:2.2‰，乳酸:2.2‰，柠檬酸 钠:0.5‰ 二、试验步骤 1、称取6g蛋白、18.5g全脂奶粉，干粉混合边搅拌边加入400ml、50度的 水中， 并用磁力搅拌器搅拌20,30分钟，制成蛋白乳液。 2、称取各种胶类、磷酸盐、糖混合后，边搅拌边加入到500ml热水中，充 分搅拌至完全分散溶解，如果需要可以加热促进溶解，制成稳定剂溶液。 3、称取柠檬酸、乳酸、柠檬酸钠，加入到100ml水中，充分溶解，制成酸 液。 4、边搅拌边将蛋白奶液慢慢加入到稳定剂溶液中，并充分搅拌至完全均一， 制成初料液。 5、将初料液的温度降低到40度以下后，边搅拌边将酸液缓缓的加入到初料 液中，加完后在完全搅拌5分钟左右，直到酸液完全、均一的分散开。 6、将料液在200,220公斤的压力下，常温均质一次。 7、灌装杀菌:将料液灌装到250ml的聚乙烯瓶中，压盖封好，85度加热30 分钟杀菌，加热完后，室温冷却。 三、方法 1、取均质后杀菌前得料液100ml，放置于电炉上边搅拌边加热，加热到60 度后，3000rpm离心10分钟，观察沉淀量。 2、杀菌后3000rpm离心10分钟，观察沉淀量。 3、杀菌后40度保温7天观察沉淀量 4、杀菌后保存一个月观察沉淀量 Process steps 1, take 6g protein, 18.5g full cream milk powder, mixing ， and then put into 400ml, 50-degree water, with magnetic stirrer stirring 20-30 minutes, made into protein emulsion. 2,various rubber, phosphates, sugar mixture, mixing and adding into the 500ml hot water, then fully decentralized dissolve, if needed can be heated to promote dissolved, made into stable agent solution. 3, take preparation of citric acid, lactic acid, sodium citrate, joined to the 100ml water, fully dissolved, made into the acid. 4, as simultaneous mixing protein milk slowly as adding to stabilizer solutions, until completely uniform, made into early feed. 5, after the temperature of the liquid is reduced to below 40 degrees, while stirring and adding the acid into the early sauce, after the full stiring 5 minutes the acid full, uniform spreading. 6, homogenizate once under the pressure of 200-220 kg, at room temperature. 7,filling sterilization:put Liquid materials into the 250ml polythene bottle, Cap seal, 85-degree heating for 30 minutes, then cooling at room temperature.