液态橙汁乳配方的筛选试验

Screening on optimum ingredients of orange juice milk

采用正交二次旋转组合设计筛选出液态橙汁乳的最佳配方为:橙汁11.5%,有机酸0.17%,白砂糖3%,稳定剂0.17%(羧甲基纤维素钠:藻酸丙二醇酯=2:3),磷酸盐0.24%(多聚磷酸盐:焦磷酸盐=1:1),牛乳76.42%,水8%,脱脂乳粉0.64%。

The optimum ingredients of orange juice milk have been screened through the second orthogonal rotating experiment design. The optimum ingredients were obtained as follows： 11.5 % of orange juice, 0.17% organ acid, 3 % of white sugar, 0.17% of stabilizer（CMC- Na： PGA = 2： 3）, 0.24% of phosphate（sodium polyphosphate： sodium pyrophosphate = 1：1）, 76.42% of milk, 8 % of water and 0.64 % of skim milk powder.