梨果汁发酵乳饮料的研制  

Development of Pear Juice Fermented Milk Beverage

作　　者：张锋[1] 金杰[2] 朱中原[2] 

机构地区：[1]徐州工业职业技术学院,江苏徐州221140 [2]江苏省徐州医药高等职业学校,江苏徐州221116

出　　处：《食品研究与开发》2017年第24期103-108,共6页Food Research and Development

摘　　要：研究以梨果汁及全脂乳粉为主要原料,添加蔗糖、菌种、稳定剂CMC等辅料进行梨果汁发酵乳饮料的研制。通过单因素和正交试验确定梨果汁发酵乳饮料的最佳工艺条件:二次加糖添加量8%、酸奶与水料体积比为1∶4,梨果汁添加量为16%,稳定剂CMC添加量为0.15%。本研究制得的梨果汁发酵乳饮料成品色泽稍呈浅黄色,酸甜适中,口感细腻,具有乳香味和清淡的梨香,达到了国标GB/T 21732-2008《含乳饮料》的要求。In this study, pear juice and milk powder as the main raw material, pear juice fermented milk bev-erage was developed by adding sugar, strain, stability agent . The optimize progress of pear juice fermented milk drink was researched by single factor and orthogonal test：two times the amount of sugar added 8%, yogurt to water ratio was 1：4 （volume ratio）, pear juice added 16%, stabilizer dosage of CMC was 0.15%.This study prepared pear juice beverage fermented milk product color was slightly yellow, sweet and sour moderate, deli-cate taste, with the smell of frankincense and light pear incense. Comparing with the GB/T 21732-2008《Milk beverages》, the products had reached the national standard.

关 键 词：乳饮料 梨果汁 发酵 酸度 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]