山杏复合乳饮料的研制  

Development of compounded Prunus sibirica milk beverage

作　　者：高晗[1] 刘本国[1] 杨国堂[1] 孔瑾[1] 周冬丽[1] 

机构地区：[1]河南科技学院,河南新乡453003

出　　处：《河南科技学院学报》2010年第4期62-65,共4页Journal of Henan Institute of Science and Technology(Natural Science Edition)

基　　金：河南省教育厅自然科学基金项目(2007550005);河南科技学院青年骨干教师项目

摘　　要：采用正交试验的方法确定合理的配方和适宜的工艺条件,以山杏、牛乳为主要试验原料,研制出一种复合型饮料.结果表明:牛乳为50%,山杏果肉为6%,有机酸为0.1%,蔗糖含量为7%时,复合山杏乳饮料的风味最佳;CMC-Na 0.1%,海藻酸钠0.1%,果胶0.03%复合使用时,产品稳定性最好.在贮藏期内无沉淀、无分层、无变质腐败现象.The processing technology of Prunus sibirica milk was probed in this paper.Developed one kind of compound beverage.Using the Orthogonal testing method to determine the reasonable formula and suitable craft condition.The result indicates that,milk 50%,Prunus sibirica meat 6%,citric acid 0.1%,white granulated sugar 7%,the flavor of this Prunus sibirica milk beverage is best;When CMC-Na 0.1%,algin sodium 0.1%,pectin 0.03%,compound-used,the product stability is best.The beverage does not have the precipitation in the experimental time,not have the lamination,and does not have the deterioration corruption appearance.

关 键 词：山杏 饮料 稳定性 配方优化 

分 类 号：TS273[轻工技术与工程—农产品加工及贮藏工程]