马齿苋南果梨牛奶饮料加工工艺的研究  

Development of Purslane and South Fruit Pear Milk Beverage

作　　者：卢瑞雪 郑岩 苏庆宇 LU Rui-xue;ZHENG Yan;SU Qing-yu(College of Chemistry and Life Science ,Anshan Normal College,Anshan 11400, China)

机构地区：[1]鞍山师范学院化学与生命科学学院,辽宁鞍山114000

出　　处：《饮料工业》2018年第2期36-43,共8页Beverage Industry

基　　金：鞍山师范学院省级大学生创新训练项目(201610169003)

摘　　要：以药食同源的马齿苋、南果梨、牛奶为主要原料,研制马齿苋南果梨牛奶饮料的加工工艺及配方。通过单因素实验与正交试验,确定马齿苋南果梨牛奶饮料的最佳方案。饮料最佳配方:马齿苋浸提液、南国梨汁、牛奶的比例为1∶5∶6,0.06%果胶酶,白砂糖的添加量为4%,蜂蜜的添加量为3%,南果梨复合护色剂为0.15%维生素C和0.3%柠檬酸,0.10%蔗糖脂肪酸酯和0.06%羧甲基纤维素钠(CMC)。最后对饮料进行了巴氏杀菌、微生物检验、理化指标检验。所得饮料酸甜适口,状态为乳白色,均匀稳定,口感纯正,具有南果梨与马齿苋和牛奶混合的营养特性和特殊混合风味。In this paper,purslane which is a medicinal and edible plant,South fruit pear and milk were used as the main raw material,and the production process of purslane and South fruit pear milk beverage was studied. The optimum formula of purslane and south fruit pear milk beverage was determined by single factor test and orthogonal test. The optimal formula contained the proportion of purslane South fruit pear and milk was 1：5：6,pectinase 0.06%,white sugar 4%,honey 3%,Vitamin C 0.15%,citric acid 0.3%,sucrose ester of fatty acid 0.01% and carboxymethylcellulose sodium 0.06%. Finally,psasteurization,microbiological examination,physical and chemical index test were conducted. The beverage was sweet and sour.The beverage was milky,stable and has pure texture,and contained purslane,south fruit pear and milk nutritional characteristics and special mixed flavor.

关 键 词：马齿苋 南果梨 牛奶 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]