调配型西瓜乳饮料的研制  

STUDY AND MAKING OF MILK BEVERAGE WITH WATERMELON JUICE

作　　者：刘殿锋[1] 任建辉[1] 吴春昊[1] 王洪习[1] 朱学文[1] 王海英[1] 汪妮[1] 

机构地区：[1]濮阳职业技术学院生物工程与农业经济系,河南濮阳457000

出　　处：《食品研究与开发》2009年第9期105-108,共4页Food Research and Development

基　　金：濮阳市科技攻关重点项目(080504)

摘　　要：将西瓜汁、奶粉、柠檬酸、稳定剂、蔗糖等原料进行勾兑,制成口感适宜、西瓜香味与乳香味协调、风味独特、营养丰富的乳饮料,并通过单因素试验和正交试验筛选出最佳配方。制备该饮料的最佳配方为:西瓜汁添加量50%,蔗糖添加量9%,CMC-Na添加量0.4%,柠檬酸添加量0.3%。This research used watermelon juice, milk powder, citric acid, stabilizer, sugar as raw material, proceeding science mix, making into a milk beverage which tasted delicious, had special flavors of watermelon and milk and contained plentiful nourishment.The best formuler of the milky drink gained through individual factor experiment and orthogonal experiment is 50 % of watermelon juice, 8 % of milk powder, 0.4 % of CMC- Na, 9 % of sugar and 0.3 % of citric acid.

关 键 词：西瓜 调配 乳饮料 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]