酸浆、红枣复合酸牛乳饮料的研制  

Development of Compound Compound Yoghurt Beverage of Physalis alkekengi and Jujube

作　　者：王晓英[1] 刘长姣[1] 段连海 霍岩[3] 

机构地区：[1]吉林工商学院食品工程分院,长春130062 [2]吉林酒精工业集团有限公司,长春130002 [3]吉林省粮油卫生检验监测站,长春130061

出　　处：《食品工业》2014年第6期127-130,共4页The Food Industry

基　　金：吉林省教育厅项目(2008277)

摘　　要：以酸浆、红枣、鲜牛奶为主要原料,研制酸浆、红枣复合酸牛乳饮料。以饮料感官指标为考察标准,通过单因素试验和正交试验确定饮料最佳工艺条件:酸浆汁和红枣汁的体积比为6︰4,混合汁添加量为20%,白砂糖添加量为10%,柠檬酸添加量为0.10%;稳定剂为黄胶原、卡拉胶组成的复合稳定剂,添加量分别为0.3 g/100 mL和0.03g/100 mL;单甘酯为乳化剂,添加量为0.01 g/100 mL。该产品营养全面,具有独特风味和较好的保健功能,有较高的推广价值。Physalis alkekengi, Jujube and milk were chosen as the raw materials to develop beverage. Sensory evaluation,single factor test and orthogonal test were used to get the optimum formula of the beverage. The optimum formula of thebeverage were as follows the ratio ofPhysalis alkekengijuice and Jujube juice was 6 ： 4, mixed juice amount was 40%, thesucrose content was 10%, the citric acid content was 0.10%. Xanthan gum and carrageenan were chosen as stabilizer withamount of 0.3 g/100 mL and 0.03 g/100 mL separately, monoglycerides was used as stabilizer with amount of 0.01 g/100 mL.The product was nutritionally complete with a unique flavor and better health function, which had high promotional value.

关 键 词：饮料 酸浆 红枣 酸奶 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]