核桃红枣牛奶固体饮品的研制  

Development of Walnut and Jujube Milk Solid Beverage

作　　者：房林波 王湘馥 龚雪娟 Fang Linbo;Wang Xiangfu;Gong Xuejuan(City College of Huizhou,Huizhou 516000,China)

机构地区：[1]惠州城市职业学院,广东惠州516000

出　　处：《现代食品》2020年第15期106-109,共4页Modern Food

基　　金：广东省教育厅2019年度普通高校特色创新类项目“基于饮食审美角度的东江菜国际化创新研究”(编号:2019GWTSCX100)。

摘　　要：本文以红枣粉、核桃粉、奶粉为主料,糖粉为辅料,通过感官评定、单因素试验和正交试验法,对其配方进行优化并确定其最佳工艺参数。最终确定红枣核桃牛奶固体饮料最佳配方为核桃粉12 g,红枣粉6 g,奶粉30 g,糖粉6 g,四者结合不仅能改善原料的口感,还能赋予饮料营养价值。In this paper,jujube powder,walnut powder,milk powder as the main material,sugar powder as the auxiliary material,through sensory evaluation,single factor test and orthogonal test,the formula was optimized and the optimal process parameters were determined.The best formula is 12 g walnut powder,6 g jujube powder,30 g milk powder and 6 g powdered sugar.The combination of these four ingredients can not only improve the taste of the raw materials,but also endue the beverage with nutritional value.

关 键 词：红枣粉 核桃粉 奶粉 糖粉 

分 类 号：TS278[轻工技术与工程—农产品加工及贮藏工程]