摘要
以雪莲果汁、荸荠汁和脱脂乳粉为主要原料研制雪莲果荸荠复合乳饮料,并研究了其加工工艺条件。试验结果表明,雪莲果汁与荸荠汁配比3:1,添加蔗糖8%、乳粉1.25%、复合果汁30%时,雪莲果荸荠复合乳饮料风味最佳;添加CMC-Na0.04%、果胶0.07%、海藻酸钠0.08%时,产品稳定性最好。在25～30MPa下均质2次,灌装、密封后在95℃下杀菌15min,可获得营养丰富、风味较好的雪莲果荸荠复合乳饮料。在阴凉通风的室温条件下,产品的保质期可达到6个月以上。
Yacon juice, water chestnut juice and defatted milk powder were used as the main ingredients to make a mixed milk beverage, and a study was carried out on the processing parameters. The results showed that yacon juice ： water chestnut juice = 3：1, sugar 8%, defatted milk powder 1.25% and mixed juice 30% gave a beverage with the favorite flavor; CMC-Na 0.04%, pectin 0.07% and sodium alginate 0.08% could best stabilized the beverage. After 2 homogenizations at 25-30 MPa, filling and sealing as well as pasteurization at 95℃ for 15min were fulfilled to make a mixed milk beverage featured by abundant nutrients and nice flavor. The quality guaranteed period could last as long as 6 months if the beverage was stored at room temperature in a cool and well ventilated place.
出处
《饮料工业》
2012年第12期23-26,共4页
Beverage Industry
关键词
雪莲果果汁
护色
复合乳饮料
正交试验
yacon juice
anti-browning
mixed milk beverage
orthogonal test
