天麻乳饮料的研制  

Development of Rhizoma Gastrodiae Milk Beverage

作　　者：武玉祥 龙汉武 王芳 文平 刘贵周[3] 贾强 

机构地区：[1]贵州科学院贝科生物资源研究开发中心,贵州贵阳 [2]大方县九龙天麻开发有限公司,贵州大方 [3]中国科学院西双版纳热带植物园,云南昆明

出　　处：《食品与营养科学》2015年第4期123-127,共5页Hans Journal of Food and Nutrition Science

基　　金：贵州省院地合作项目(省市院合2013-2)。

摘　　要：以天麻鲜汁和牛乳为主要原料,采用L9(34)正交试验对天麻乳饮料主要工艺参数进行优化研究。结果表明,当天麻鲜汁4%、鲜牛乳40%、蔗糖6%、酸用量0.15%时,生产的产品风味最佳,感官评分为86分。The test used rhizoma gastrodiae and milk as main raw material, and the main influencing factors to the quality of rhizoma gastrodiae milk beverage were optimized by L9(34) orthogonal experiment design. The results showed that the optimal conditions were as follows: The product consisting of 6% rhizoma gastrodiae juice, 35% milk and 6% sugar had the best quality and flavor with a sensory score of 90.

关 键 词：天麻 乳饮料 工艺 

分 类 号：R28[医药卫生—中药学]