红枣酸奶饮料的制作工艺及原料最佳配比研究  

Study on the Processing Technology of Jujube Yogurt Beverage and the Best Proportion of Raw Materials

作　　者：马发顺[1] 张凌源 徐慧平 元雪浈 梁秀丽[1] MA Fashun;ZHANG Lingyuan;XU Huiping;YUAN Xuezhen;LIANG Xiuli(l.Shool of Biotechnology and Food Science,Anyang Institute of Technology,Anyang 455000,China;Henan Province Animal Drug Feed Inspection Office,Zhengzhou 450000,China)

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]河南省兽药饲料监察所,郑州450000

出　　处：《安阳工学院学报》2021年第4期83-86,共4页Journal of Anyang Institute of Technology

摘　　要：利用红枣和牛奶资源开发一种新型饮品,确定了原料的最佳配比以达到色、香、味、形俱佳的产品状态,试验采用单因素试验和正交试验的方法,以感官指标、理化指标和微生物指标为评价标准,考察红枣汁与酸奶配比、白砂糖添加量、柠檬酸添加量和黄原胶添加量对产品品质的影响。结果表明:红枣汁与酸奶配比对饮料的感官评价影响最大,其次是白砂糖和柠檬酸添加量,黄原胶添加量影响最小;当红枣汁与酸奶配比为15∶10、白砂糖添加量为7%、柠檬酸添加量为0.11%、黄原胶添加量为0.18%时饮料的品质最优。该工艺制作得到的红枣酸奶饮料色泽均匀、组织状态良好、口感细腻、酸甜可口,理化指标和微生物指标均符合国家食品安全标准。In order to make full use of jujube and milk resources to develop a new drink,to determine the best ratio of raw materials to achieve the product condition with good color,fragrance,taste and shape,the single factor test and orthogonal test were used in the test.The sensory index,physical and chemical index and microbial index were used as the evaluation criteria,and the ratio of red date juice to yoghurt,sugar added, citric acid and xanthan were examined the effect of the amount of glue on the quality of the product.The results showed that the ratio of red date juice and yoghurt had the greatest influence on sensory evaluation of beverage,followed by the amount of sugar and citric acid,and the amount of xanthan gum had the least influence;when the ratio of red jujube juice to yogurt was 15:10,the amount of sugar added was 7%,citric acid was 0.11%,and the amount of xanthan gum was 0.18%.The red date yoghurt beverage produced by this process has uniform color, good texture,delicate taste,sweet and sour taste,and both physical and chemical indexes and microbial indexes meet the national food safety standards.

关 键 词：饮料 红枣 酸奶 加工工艺 最佳配比 

分 类 号：TS27[轻工技术与工程—农产品加工及贮藏工程]