杏仁牛奶复合保健饮料的研制  

Development of health promotional beverage made by combination of almond and milk

作　　者：任文明[1] 刘雪峰[1] 张丽媛[1] 王炳军 张和平[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018 [2]内蒙古高原杏仁露有限公司,内蒙古准格尔旗010400

出　　处：《中国乳品工业》2006年第11期29-32,共4页China Dairy Industry

摘　　要：以苦杏仁,鲜牛奶为主要原料,研制一种复合型保健饮料。采用正交试验的方法确定合理的配方和适宜的工艺条件,并对产品质量作了评价。结果表明,牛奶量为15%,苦杏仁量为2.5%,同时加入6%的糖和0.4%的乳化稳定剂可以保证产品具有最佳的感官品质,同时具有稳定性好和滋味浓厚的特点。选择50℃为杏仁牛奶最佳均质温度,28MPa为最佳均质压力。在121℃下杀菌15min,制得的杏仁牛奶为乳白色。35℃条件下进行保温7d,杏仁牛奶在试验期内无沉淀,无脂肪分层,无变质腐败现象出现。A health promotional beverage was developed by combination of almond and rrfilk.The prescription and processing conditions have been determined by orthogonal experiment.And the organoleptic investigation of product was conducted. The results have shown：The percentages 15 for milk, 3.75 for almond,6 for sugar and 0.4 for emulisizer, made product have better sensory quality,and stability,and rich mouthfeel. The optimal temperature and pressure for homogenization of the product were 50℃ and 28 MPa.Aftcr 7 d holding at 35℃,the beverage has no sediment,no fat segregation,no deterioration.Sterilizing at 121℃ for 15 min,the beverage has white color, unifornl and no segregation for long period.

关 键 词：苦杏仁 牛奶 正交试验 

分 类 号：TS252.59[轻工技术与工程—农产品加工及贮藏工程]