芦笋乳饮料加工工艺的研究

Study on processing technology of asparagus milk beverage

以牛乳和芦笋汁为主要原料,应用正交实验研究芦笋乳饮料的生产工艺,在产品的稳定性方面,进行了CMC-Na、琼脂、黄原胶、复合稳定剂的使用效果对比实验,解决了产品的稳定性问题;同时进行了同种乳化剂不同用量的对比实验,最终由实验结果得出了最佳生产配方:鲜牛乳80%,笋汁9.8%,白砂糖1%,复合稳定剂0.2%,单甘酯0.1%。

The asparagus and the milk were used as the main material, the asparagus milk beverage was developed.The effect of CMC-Na, agaragar,xanthangum, composite stabilizer on stability of product was studied. At the same time, the comparison experiment using the same emulsifier but different quantity every time was studied.The optimal formula was as follows ：fresh milk 80%, asparagus juice 9.8%, sugar 1%, composed stabilizer 0.2% ,san gan esters 0.1%.