配制型菠萝汁含乳饮料的研究  

Study on the Preparation of the Milk Beverage Containing Pineapple Juice

作　　者：钟华锋[1] 

机构地区：[1]广西职业技术学院,广西南宁530226

出　　处：《食品研究与开发》2016年第1期75-80,共6页Food Research and Development

摘　　要：以菠萝浓缩汁和全脂奶粉为主要原料,通过单因素试验和正交试验,对配制型菠萝汁含乳饮料的配方和稳定性进行研究。研究表明,最佳配方为:菠萝浓缩汁11%、奶粉4.5%、白砂糖4%、乳酸0.24%、三聚磷酸钠0.06%、柠檬酸钠0.04%、果胶0.25%、耐酸型羧甲基纤维素钠0.02%、海藻酸丙二醇酯0.02%、分子蒸馏单甘脂0.01%、蔗糖脂肪酸酯0.05%。In concentrated pineapple juice and whole milk powder as the main raw material, through single factor tested and orthogonal tested, the formulation and stability of the milk beverage containing the pineapple juice were studied.Research has shown that the best formula ： pineapple concentrated juice 11 %, milk powder4.5 %,sugar 4 %, lactic acid 0.24 %, sodium tripolyphosphate 0.06 %, sodium citrate 0.04 %,pectin 0.25 %,acid type sodium carboxymethyl cellulose 0.02 %, propylene glycol alginate 0.02 %, glycerol monostearate0.01 %, sucrose fatty of acid esters 0.05 %.

关 键 词：菠萝汁 含乳饮料 配制型 稳定性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]