摘要
以芦荟、枸杞、蜂蜜、牛乳四种原料为4因素,以不同添加量设置5个水平,采用L25(56)正交试验设计,通过对感官、理化等项目的测定,采用直观分析等方法筛选出复合保健乳饮料的最佳配方,并对杀菌工艺条件和口味进行研究,确定出适宜的杀菌条件和糖酸比。结果表明,复合保健乳饮料的最佳配方为:牛乳18 %,枸杞5 %,芦荟3 %,蔗糖8.0 %,柠檬酸0.25 %,海藻酸钠0.8 %,CMC0.1 %,黄原胶0.1 %,β–环糊精0.4 %;适宜的杀菌条件为:80 ℃10 min,糖酸比为32:1。
The production of aloe juice,Chinese wolfberry juice, honey and milk was studied by orthogonal test according to different addition . Taking L25(56)an orthogonal experiment design and following to the other programs to examine sense character. The perfect prescription of complex health protection milk drink was chosen by the method of sense and sterilization, and made out comfortable condition of sterilization and ratio of sugar acidity. The results indicate:the perfect prescription of complex health protection milk drink are milk 18 %, Chinese wolfberry juice 5 %, aloe juice 3 %, honey 8 %, sucrose 8 %, lemon acidity 0.25 %, sodium alginate 0.8%, CMC 0.1%, xanthan gum 0.1%, β–cyclodextrin 0.4%. The perfect condition of sterilization is 8℃10min. The ratio of sugar acidity is 32:1.
出处
《甘肃农业大学学报》
CAS
CSCD
2002年第4期471-476,共6页
Journal of Gansu Agricultural University
