香椿乳饮料的生产工艺及稳定性研究  

Study on the Processing Technology and Stability of Milk Beverage Containing Toona sinensis Juice

作　　者：赵亮[1] 豆成林[1] 马凌云[1] 

机构地区：[1]信阳农林学院食品科学系,信阳464000

出　　处：《食品工业》2014年第1期177-179,共3页The Food Industry

摘　　要：以鲜牛乳、香椿汁为主要原料，配以白砂糖、柠檬酸、稳定剂等辅料，通过正交试验和感官评定等方法，对香椿乳饮料的生产工艺及稳定性进行了研究。结果表明：该产品的最佳配方为鲜牛乳8％，香椿汁8％，白砂糖8％，柠檬酸0．4％；添加CMC0．15％，PGA0．15％，果胶0．15％作为复合稳定剂，并采用70℃-80℃，10-15min的条件杀菌，成品质量稳定。Prepared a milk beverages containing Toona sinensis juice as the main materials and sucrose, citric acid, stabilizing agent, etc. as auxiliary materials, investigated the processing technology and the stability of the beverages by orthogonal tests and sensory evaluation. The results showed that the optimal formulation of the beverage was as follows： fresh milk 8%, Toona sinensis juice 8%, sucrose 8% and citric acid 0.4%; good stability of the beverage was able to get by addition of CMC 0.15%, PGA 0.15%, pectin 0.15% as a composite stabilizer, at 70℃-80℃, 10-15 min sterilization conditions.

关 键 词：香椿汁 鲜牛乳 饮料 加工工艺 稳定性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]