新一代保健芦笋乳饮料的研制工艺  

Research on several technical parameters of asparagus milk drink

作　　者：李玉荣[1] 

机构地区：[1]淄博职业学院旅游系,山东淄博255000

出　　处：《中国乳品工业》2010年第8期52-55,共4页China Dairy Industry

摘　　要：探讨芦笋乳饮料的配方设计、辅料配比、芦笋乳饮料的稳定性和杀菌条件。通过感官品评和理化指标的测定,筛选出芦笋乳饮料的最佳技术参数。通过正交试验,确定芦笋乳饮料的最佳配方。结果:β-环糊精的最佳添加量为0.4%;芦笋汁与脱脂乳的最佳配比为V芦笋汁=23%,V脱脂乳=30%;糖酸比试验确定白砂糖添加量为8.0%,柠檬酸添加量为0.35%,口感最佳;稳定剂最佳复合配比为耐酸CMC0.3%,PGA 0.25%,果胶0.15%;最佳杀菌条件为80℃(5 min)。To explore the formula design,ratio of matching ingredients,stability and sterilization conditions of asparagus milk drink.Screening the best technical parameters of asparagus milk drink through the sensory evaluation and measurement of physical and chemical indicators;and determinate the best recipe for asparagus milk drinks by orthogonal test.The best dosage of β-cyclodextrin is 0.4%;the optimum ratio of asparagus juice and skim milk is： V（asparagus juice） = 23%,V（skim milk） = 30%;Sugar-acid proportions test shows that the adding dosage of sugar of 8.0% and citric acid of 0.35% make the best taste;the best composite stabilizer ratio is： acid-CMC of 0.3%,PGA of 0.25%,pectin 0.15%;the best sterilization condition is：80 ℃ 5min.

关 键 词：芦笋乳饮料 辅料配比 稳定性 杀菌条件 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]