Study on the stability and processing of perilla milk beverage

Factors of screening and compounding stabilizer and emulsifier for the stability of perilla milk beverage were studied.Through single factor analyzing xanthan gum, pectin (JMJ) , CMC-Na, gelatin, carrageenan and BE-3 etc.six kinds of stabilizer, and applying centrifuging to getting the rate of sedimentation.Through L9 (34) orthogonal experiment screening the three better stabilizer for compound, finally the best dosage of the ratio of compound stabilizer for perilla milk beverage was received.Choosing glycerol monostearate, sucrose ester etc four kinds of emulsifier, then through Turbiscan analyzer, the compound of stabilizer for receive the better steady of system were confirmed after screening.The machine of analyzing stability was used to test and verify.The result showed the optimal stabilizers were:in the formula of perilla milk beverage was milk 30%, perilla sauce 30%, sugar 5%, honey 2%, water 32.17%, and the pressured isotropic was (15±2) MPa, with the material fluid temperature was (55±2) ℃, sterilized 5min under the temperature of 95℃ of process conditions, the stabilizer was pectin (JMJ) 0.35%, gelatin 0.35%, CMC-Na 0.05%.The ratio of compound emulsifier was sucrose ester∶glycerol monostearate=7∶3, and the total dosage was 0.08%, which could achieve the best emulsification effect.