红枣汁调味乳研制  

Development of Flavored Milk with Chinese Jujube Juice

作　　者：罗玲泉[1] 

机构地区：[1]光明乳业股份有限公司技术中心武汉研究所,湖北武汉430040

出　　处：《安徽农业科学》2008年第22期9708-9709,共2页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研制红枣汁调味乳的最佳配方。[方法]采用U10(1010)均匀设计并通过感官评价方法对红枣汁调味乳配方进行优化。[结果]优化的结果显示红枣汁调味乳最佳配方为牛乳含量81.0%,红枣汁添加量11.3%,蔗糖添加量3.5%,柠檬酸钠添加量1.0‰,复合稳定剂添加量1.65‰。[结论]采用均匀设计与感官评分方法得到的红枣汁调味乳配方较准确可靠,具有实用价值。[ Objective ]The aim of the research was to study the optimized ingredient of flavored milk with Chinese jujube juice. [ Method ] The U10 （ 10^10） uniform design and sensory estimation method was used to optimize the ingredient of flavored milk with Chinese jujube juice .[Result] The results indicated that the proper ingredient of flavored milk with Chinese jujube juice was milk 81.0% ,chinese jujube juice 11.3%, sucrose 3.5%, citric acid sodium 1.0‰, compound stabilizer 1.65‰. [ Conclusion] The ingredient of flavored milk with Chinese jujube juice abtained by uniform design and sensory estimation method was very accurate and had practical value.

关 键 词：红枣汁 调味乳 均匀设计 配方 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]