红色果乳饮料加工技术研究  

Study on processing technology of milk and red fruit juice beverages

作　　者：史艳荣[1] 赵一洁[1] 徐敏[1] 李立卓[1] 李志成[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《中国乳品工业》2015年第1期55-58,共4页China Dairy Industry

基　　金："十二五"国家科技支撑计划项目(2012BAD12B07);陕西省教学改革项目(13BY17);陕西省科技统筹创新工程计划项目(2011KTCL02-11)

摘　　要：为了研制酸性红色果乳饮料,以红枣、枸杞、沙棘和鲜牛乳为主要原料,研究原料选择、加工工艺、产品配方及稳定剂对果乳饮料品质的影响。结果表明:超微粉碎速溶沙棘粉所制备的乳饮料较沙棘浓缩汁的效果更佳;红色果乳饮料的最佳配方为鲜牛乳35.5%,红枣汁16%,沙棘汁10%,枸杞汁8%(均为体积分数)、蔗糖60 g/L(质量浓度);采用二次调酸工艺加工的乳饮料稳定性更好,添加0.3%的201-C稳定剂可使红色果乳饮料的稳定性最佳。In order to develop a acidic milk and red fruit juice beverages, red dates, Chinese woliberry, sea buckthorn and fresh milk as the main material, the effect of raw material, processing technology, product formulation and stability on the production quality were studied. The results show that ultrafine grinding instant sea buckthorn powder is a better raw material to produce milk and red fruit juice beverages compared with sea buckthorn juice concentrate; The best milk beverages recipe contains fresh milk 35.5% （V/V） , jujube juice 16% （V/V）, sea buckthorn juice,10% （V/V）, Chinese wolfberry juice 8% （V/V） , and sucrose 6% （W/V）. The stability of the milk and red fruit juice beverages is better with twice adjusting acid technology compared with once adjusting acid technology, and get the best when adding 0.3% 201-C stabilizer.

关 键 词：红色果乳饮料 沙棘 枸杞 红枣 加工工艺 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]