摘要
以芦荟和牛奶为原料,开发研制出一种悬浮果粒酸性乳饮料。试验对饮料的配方、工艺进行研究,对加工过程中稳定剂的选择进行探讨。运用正交试验确定产品的最佳配方。试验表明饮料的最优配料比例为:鲜牛奶35%,芦荟果粒5%,白砂糖4.0%,蛋白糖0.06%,柠檬酸0.14%,乳酸0.06%。加入耐酸CMC为0.25%,琼脂为0.09%,产品稳定性最好。该产品酸甜适口,果粒悬浮均一,风味良好。
A milk beverage of aloe suspended beverage was made from aloe and milk as the raw materials.The processing technology of suspended beverage was studied. The choose of stabilizer was discussed, and orthogonal test was used to determine the drink compositions. The optimum formula and production process of the beverage were worked out. The optimal proportions of the beverage and the adjuncts are as follows： fresh milk 35 %, aloe 5 %, sugar 4 %, aspartame 0.06 %, citric acid 0.14 % and lactic acid 0.06 %. The effect of good stability was best by adding 0.25 % CMC and 0.09 % agar. The finished drink product is equipped with sour and sweet palatability, particles suspension homogeneous and good taste.
出处
《食品研究与开发》
CAS
北大核心
2009年第11期80-83,共4页
Food Research and Development
关键词
芦荟
悬浮果粒
酸性乳饮料
稳定性
aloe
suspended fruit bits
acid milk drink
stability
