枸杞含乳饮料的研制  

Development of Milk-containing Beverage of Medlar

作　　者：张长峰[1,2,3] 程丽林 聂小宝[1,2,3] 

机构地区：[1]山东省农产品贮运保鲜技术重点实验室,山东济南250103 [2]山东商业职业技术学院,山东济南250103 [3]国家农产品现代物流工程技术研究中心,山东济南250103

出　　处：《食品研究与开发》2015年第1期46-49,共4页Food Research and Development

基　　金："十二五"农村领域国家科技计划"易腐特色农产品冷链物流核心技术与装备研发及其示范"(2011BAD24B02)

摘　　要：探讨了以枸杞、复原乳为原料生产一种保健饮料的工艺,经预处理、混合调配、均质、灌装、杀菌、冷藏等工艺,以感官评价为考察指标,在单因素试验的基础上,通过正交试验得到最佳配方组合为枸杞汁添加量为30%、黄原胶0.1%、羧甲基纤维素钠0.1%、白砂糖5%,在此添加量下,枸杞汁含乳饮料感官评分达到85.8,色泽鲜亮,滋味纯正,口感细腻,有枸杞和乳的混合香气。The craft of producing a health drink with medlar and reconstituted milk as raw material is discussed. Through the craft of pretreatment, mixed concoction, homogenization, sterilization, and refrigeration, etc. The optimum formula combination was obtained by orthogonal test as mediar juice additive volume 30 %, Xanthan gum 0.1%, sodium carboxymethyl cellulose 5%taking sensory evaluation as indicators of investigation and based on single factor experiment. Under additive volume of this amount , the sensory grade of milk-containing beverage of mediar juice was 85.8, the beverage has bright color and luster, pure flavor, exquisite taste, and flagrance mixing medlar and milk.

关 键 词：枸杞 饮料 最佳工艺 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]