龙葵果、蓝莓复合酸牛乳饮料的研制  

Development of Compound Beverage of Solanum nigrum,Blueberry and Yoghurt

作　　者：王晓英[1] 刘长姣[1] 

机构地区：[1]吉林工商学院食品工程学院,吉林长春130062

出　　处：《食品研究与开发》2014年第11期61-64,共4页Food Research and Development

基　　金：吉林省教育厅重点项目(吉教科合字[2014]第437号)

摘　　要：以龙葵果、蓝莓、牛乳为主要原料,研制龙葵果、蓝莓复合酸牛乳饮料。方法:以饮料感官品质为考察指标,通过单因素试验和正交试验确定饮料最佳配方。最佳配方:龙葵果汁与蓝莓汁比为6∶4(mL/mL),混合汁添加量为40 mL/100 mL,白砂糖添加量为10 g/100 mL,柠檬酸添加量为0.07 g/100 mL,稳定剂为黄原胶、果胶、卡拉胶(2∶1∶1)的复合稳定剂,添加量为0.2g/100mL。Solanum nigrum, blueberry and milk were chosen as the raw materials to develop beverage. Methods：by sensory evaluation, single factor test and orthogonal test were used to get the optimum formula of the beverage. The optimum formula of the beverage were as follows, Solanum nigrum juice and blueberry juice ratio of 6∶4 （mL/mL）, mixed juice amount of 40 mL/100 mL, the sucrose content of 10 g/100 mL, the citric acid content of 0.07 g/100 mL, stabilizer of xanthan gum, pectin and carrageenan（2∶1∶1）with amount of 0.2 g/100 mL.

关 键 词：饮料 龙葵 蓝莓 酸牛乳 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]