枸杞锁阳山羊奶饮料加工工艺的研究  

Functional Study on Goat Milk Beverage Processing Echnology

作　　者：刘树民 汪琦翀 刘蝉铭[2] 曹斌云[2] 

机构地区：[1]渭南畜牧推广中心,陕西渭南710000 [2]西北农林科技大学动物科技学院

出　　处：《畜牧兽医杂志》2008年第4期55-58,共4页Journal of Animal Science and Veterinary Medicine

基　　金：国家863项目(2007AA10Z167);国家科技支撑计划(2006BADA11)

摘　　要：采用山羊奶、枸杞、锁阳为主要原料,应用对比和正交试验方法,研制功能性山羊奶饮料。结果表明:①工艺流程为:枸杞、锁阳原料→浸提→过滤→添加羊奶调配→均质→灌装→灭菌→成品;②最佳配方为:50%纯净水、30%羊奶、6%白砂糖、7%枸杞汁、5%锁阳,1%酸味剂;③复合稳定剂的添加量为:0.12%蔗糖脂,0.08%CMC,0.08%黄原胶。加工的饮料稳定性佳,口感细腻,酸甜适宜,具有羊奶的芳香和特殊口味。Use goat milk, medlar, and cynomorium as the main material, following the contrasting testing and orthogonal experiment, developing a kind of functional dairy drinks. The processing techincs was： ①medlar, cynomorium→extraction→filter→add goat milk→homogenization→filling →sterilization→production; ② the best formula was： 50% pure water, 30% goat milk, 6% sugar, 7% medlar juice, 5% cynomorium juice, 1% acids; ③ the stabilizer compound included;0. 12% sucrose fatty acid esters, 0. 08% CMC, 0. 08% xanthan gum.

关 键 词：山羊奶 构杞 锁阳 加工工艺 配方 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]