玫瑰花乳饮料的研制  

Development of Rose Milk Beverage

作　　者：路志芳[1] 路志强[2] 姬祥 

机构地区：[1]安阳工学院生物与食品工程学院,河南安阳455000 [2]安阳市农业科学院,河南安阳455000

出　　处：《黑龙江农业科学》2017年第12期70-72,共3页Heilongjiang Agricultural Sciences

摘　　要：为研制出天然且营养丰富的功能性保健乳饮料。以鲜玫瑰花花瓣、牛奶为主要原材料,添加柠檬酸、白砂糖、果胶等得到玫瑰花乳饮料,通过正交试验来确定合适的配方。结果表明:最佳配方为玫瑰花浸提液与牛奶的比例1∶5,柠檬酸含量0.6%,白砂糖含量7.5%,果胶含量0.05%,所得产品品质最佳、口味香甜。In order to develop a natural and nutritious functional health milk drink. With fresh rose petals and milk as the main raw materials,the rose milk beverage was prepared by adding citric acid, white granulated sugar and pectin. An orthogonal test was used to determine the appropriate formula. The resulbest formula was the ratio of rose extract to milk 1： 5, citric acid content 0.6% , sugar content 7.5% , pectin content 0. 05 % ,the product quality was the best and the taste was sweet.

关 键 词：玫瑰花 牛奶 乳饮料研制 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]