姜汁红糖牛奶的生产  

Preparation of Milk Beverage with Ginger Juice and Brown Sugar

作　　者：梅芳[1] 李向东[1] 杨建辉[2] 乔成亚[2] 王荫榆[1] 

机构地区：[1]光明乳业股份有限公司技术中心,乳业生物技术国家重点实验室,上海200436 [2]北京光明健能乳业有限公司,北京101300

出　　处：《食品科学》2011年第12期327-330,共4页Food Science

基　　金：“十一五”国家科技支撑计划项目(2006BAD04A14)

摘　　要：以牛奶为原料,添加生姜汁和红糖,研究姜汁红糖牛奶的配方和加工工艺。结果表明:姜汁10%、红糖3%、牛奶70%的组合所得产品风味最佳。在卡拉胶0.02%、果胶0.03%和蔗糖酯0.05%乳化稳定剂的复配下,产品的口感和稳定性表现最好,可以应用于生产实践。In this study,a milk beverage with ginger juice and brown sugar was developed and its formula was optimized.The results indicated that the best flavor,taste and stability were achieved when the beverage was composed of 10% ginger,3% brown sugar and 70% milk and a stabilizer containing 0.02% carrageenan,0.03% pectin and 0.05% sucrose.

关 键 词：姜汁 红糖 稳定剂 含乳饮料 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]