天然柑橘味甘薯乳饮料的研制  

Development of Compound Beverage of Sweet Potato, Milk and Orange

作　　者：顾仁勇[1] 姚茂君[1] 银永忠[1] 

机构地区：[1]吉首大学化学化工学院食品科学与工程系,湖南吉首416000

出　　处：《食品科学》2009年第10期286-289,共4页Food Science

摘　　要：以甘薯、柑橘和牛乳为主要原料,研制一种天然复合饮料的加工工艺。对甘薯的护色方法、复合稳定剂配比、复合汁配比及产品配方进行了优化选择。结果表明:先将甘薯片投入95～100℃的热水中热烫2～3min,然后在2.0%食盐+0.2%柠檬酸的溶液中浸泡30min护色效果良好;复合稳定剂配比为卡拉胶:明胶1:2;复合汁配比为甘薯汁:牛乳:柑橘汁20:5:3;产品最佳配方为:1L复合汁中加入柠檬酸1.0g、蔗糖40.0g、蜂蜜8.0g、稳定剂2.5g。Taking sweet potato, orange and milk as main raw materials, a new compound beverage was developed in this study. In the processing technology, color protection method for sweet potato, ratio of sweet potato juice to milk to orange juice, ratio of compound stabilizers （carrageenan and glutin）, and compound beverage formula were optimized. The results showed the color of sweet potato could be better protected when it was firstly blanched in hot water at 95 to 100 ℃ for 2 to 3 min, and then soaked in the solution containing NaCl （2.0%） and citric acid （0.2%） for 30 min. The optimal ratio of carrageenan to glutin was 1：2, the optimal ratio of sweet potato juice to milk to orange juice was 20：5：3, and the optimal formula of compound beverage was as follows （in I L of compound juice）： citric acid 1.0 g, sucrose 40.0 g, honey 8.0 g, and compound stabilizers 2.5 g.

关 键 词：甘薯 柑橘 牛乳 复合饮料 工艺 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]