山茱萸发酵乳饮料加工技术研究  

Research on the Processing Technology of Adding the Cornus officinalis Juice in Fermented Milk

作　　者：任江红[1] 马兆瑞[2] 秦立虎 乔成亚[1] 姚瑞琪[2] 郭若晨 

机构地区：[1]光明乳业股份有限公司光明乳业研究院,上海200436 [2]杨陵职业技术学院,杨凌712100 [3]西安市奶牛育种中心,西安710068 [4]西北农林科技大学,杨凌712100

出　　处：《食品工业》2015年第1期99-102,共4页The Food Industry

摘　　要：研究采用酸牛乳为主要原料,添加白砂糖、山茱萸汁、柠檬酸、香精、增稠剂、乳化剂、螯合剂等辅料,经均质、杀菌、冷却、灌装等加工工艺制成一种保健型含乳饮料。试验结果为：酸牛乳37%、白砂糖10%、山茱萸汁10%、稳定剂0.55%、柠檬酸0.1%~0.2%、柠檬酸钠0.02%、六偏磷酸钠0.03%、香精0.08%,其余为水;加工工艺参数,料液混合温度30℃~40℃、均质条件18~20 MPa、杀菌条件120℃/20 s、在2℃~6℃条件下存放。Sugar, Comus officinalisjuice, citric acid, flavor, stabilizers, chelating agents and other excipients were added into fermented milk which was the main raw material. After homogenization, sterilization, cooling, filling and other processes, a health drink was made. The amount of different materials are as followings： fermented milk 37%, sugar 10%, Comus officinalis juice 10%, stabilizer 0.55%, citric acid 0.1%-0.2%, sodium citrate 0.02%, sodium hexametaphosphate 0.03%, essence 0.08%, the rest is water. The optimum process conditions were as followings： mixing temperature 30 ℃,-40 ℃, homogenization pressures 18-20 MPa, the sterilization condition 120℃ for 20 s, storage temperature 2℃-6 ℃.

关 键 词：山茱萸 酸牛乳 发酵乳饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]