玫瑰芦荟复合酸羊奶饮品加工工艺研究  

Rose Aloe Duplicate Complex Acids Goat's Milk Drinks Processing Craft Research

作　　者：宋社果[1] 赖新生[1] 曹斌云[1] 

机构地区：[1]西北农林科技大学,陕西杨凌712100

出　　处：《畜牧兽医杂志》2008年第4期59-61,65,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：本研究选用玫瑰、芦荟和羊奶为原料,采用正交试验法研究了新型复合酸羊奶饮品及各原料的加工工艺、饮品最佳配方比例及稳定性,最终确定了该饮品的加工工艺和配方。结果表明:①玫瑰芦荟复合酸羊奶饮品的加工工艺为:鲜羊奶→过滤、消毒→加糖、菌种发酵→冷藏→添加玫瑰汁、芦荟汁、纯净水等→添加稳定剂,搅拌→灌装→灭菌→成品。②玫瑰汁的最佳提取工艺为用15倍的水在70℃提取1h。芦荟汁与水的最佳配比为1:4。③玫瑰芦荟复合酸羊奶饮品的最佳配方为:酸羊奶35%,玫瑰汁15%,芦荟汁10%,纯净水40%,白砂糖6%,稳定剂CMC-Na0.5%。This research selected the rose, the aloe and the goat＇s milk as a raw material and used the orthogonal testing method to study new complex acids goat＇s milk drinks and various raw materials processing craft and to determine the drinks best formula proportion and the stability. As shown in the study, （1） The rose aloe duplicate complex acids sheep＇s milk drinks processing craft wast the fresh sheep＇s milk→filters, the disinfection→sweetens, the mold mushroom spawn ferments→the refrigeration→increase rose juice, the aloe juice, the pure water and so on→the increase Stabilizer, stirs→fills installs→the antiseptic→end product. （2） Rose juice extraction processed for the best use of water 15 times in one hour from 70 ℃. Aloe juice and the water best allocated proportion was I t 4. （3） Rose aloe duplicate complex acids goat＇s milk drinks best formula was： The sour goat＇s milk 35%, the rose juice 15%, the aloe juice 10%, the pure water 40%, white granulated sugar 6 %, stabilizer CMC--Na 0.5%.

关 键 词：玫瑰汁 芦荟汁 酸羊奶 加工工艺 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]