| 非发酵乳清荔枝保健饮品的开发和贮存稳定性（摘选） |
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| 作者姓名： | Vishal Kumar P D Sharm Chandan Kumar Man Mohan Deo |
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| 作者单位： | 拉金德拉农业大学加工与食品工程学院 |
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| 摘 要： | 利用乳清和荔枝汁生产乳清荔枝保健饮品并分析了其理化特性和耐贮性。根据初步试验确定了4个指标,分别为糖5%和7.5%、荔枝果肉6%和8%、果胶0.7%,将产品在(7±1)℃下贮藏35d,期间每7d测定一次理化性质、微生物和感官品质。试验结果表明,贮藏期间可溶性固形物、总酸度、还原糖和总糖含量增加,pH值和总固体量降低,而脂肪和蛋白质含量没有改变。水活度低于0.80,细菌数小于30000cfumL,均在食品安全可接受的范围内。所有样品在贮藏35d后接受感官评定,其中5%糖、8%果肉的处理组合感官得分最高。
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| 关 键 词： | 乳清 储存 理化性质 微生物特性 感官 |
Development and Storage Stability of Non-Fermented Whey-Litchi Health Drinks(Extracts) |
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| Vishal Kumar,P D Sharm,Chandan Kumar,Man Mohan Deo.Development and Storage Stability of Non-Fermented Whey-Litchi Health Drinks(Extracts)[J].Agricultural Engineering,2012,2(5):76-78. |
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| Authors: | Vishal Kumar P D Sharm Chandan Kumar and Man Mohan Deo |
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| Institution: | (Department of Processing and Food Engineering,Rajendra Agricultural University,Pusa 848125,India) |
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| Abstract: | Whey-litchi health drinks were developed by using whey and litchi juice and their physicochemical analysis and storage stability were evaluated.Four formulations(sugar 5% and 7.5%,litchi pulp 6% and 8%,pectin 0.7%)based on preliminary trials were made and evaluated for their storability at(7±1)℃ for physico-chemical,microbial properties and organoleptic qualities every seven days till 35 days.There were increases in total soluble solids,total acidity,reducing sugar and total sugar and decreases in pH and total solids while fat and protein content did not change during storage.Water activities were found to be below 0.80 and bacteriological deterioration i.e.standard plate count was less than 30 000 cfu mL which is in the acceptable range of food safety.All the products were accepted sensorily even after 35 days storage period,but the treatment with combination of sugar and pulp levels of 5% and 8% respectively gave the best organoleptic score. |
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| Keywords: | Whey Storage Physico-chemical properties Microbial properties Organoleptic |
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