山药红豆复合乳饮料的工艺研究  

Study on Compound Milk Beverage Technology of Chinese Yam and Red Bean

作　　者：张楠楠 张永芳[1] ZHANG Nan-nan;ZHANG Yong-fang(Zhengzhou University of Science and Technology,Zhengzhou 450064,China)

机构地区：[1]郑州科技学院,河南郑州450064

出　　处：《饮料工业》2024年第2期46-51,共6页Beverage Industry

摘　　要：本文以全脂奶粉、山药和红豆为主要原料,白砂糖和复合稳定剂等作为辅助材料,研发一种新型的具有保健功能的大众型复合乳饮料。为得到山药红豆复合乳饮料的最佳工艺配比,采用单因素实验筛选出最优单因素水平,在单因素实验的基础上,采用正交试验和感官评价对山药红豆复合乳饮料制作工艺进行工艺优化,以成品质量(100g)为基准确定最佳工艺参数,实验结果表明:山药浆与红豆浆混合比例1∶3,山药红豆混合浆液与全脂牛奶(全脂奶粉∶水=1∶7)的比例3∶4,白砂糖添加量4%,山药打浆时间3min,红豆打浆时间5min,复合稳定剂的添加量0.25%,山药红豆复合乳饮料的酸度为0.903g/L,可溶性固形物的含量为10.5%,蛋白质含量为2.9g/100g,检测出菌落总数为7.9×10^(3)CFU/mL。本次实验得出山药红豆复合乳饮料的颜色呈淡紫色,口感细腻,甜度适中,具有山药和红豆的独特气味。The study aims to develop a new type of functional compound milk beverage,using whole milk powder,Chinese yam and red bean as main raw materials,sugar and compound stabilizer as auxiliary materials.The single factor test was used to screen out the optimal single factor level.Then the optimal formula was obtained by orthogonal experiment and sensory evaluation.The ratio of yam pulp and red bean milk is 1∶3,the ratio of yam and red bean mixed slurry to whole milk is 3∶4,the amount of sugar 4%,the beating time of yam and red bean is 3 min and 5min,the amount of the compound stabilizer is 0.25%.The acidity of the yam and red bean compound milk beverage is 0.903g/L,the content of soluble solids is 10.5%,and the protein content is 2.9g/100g.The total colonies was 7.9×10^(3)CFU/mL.The obtained compound milk beverage is lavender with delicate taste and moderate sweetness,and it has the unique smell of yam and red bean.Process optimization,based on the quality of the finished product(100g)to determine the best process parameters,the test results show that the mixing This test shows that the color of the yam and red bean compound milk beverage is lavender,the taste is delicate,the sweetness is moderate,and it has the unique smell of yam and red bean.

关 键 词：山药 红豆 复合乳饮料 

分 类 号：TS27[轻工技术与工程—农产品加工及贮藏工程]