鲜牛乳橙汁复合饮料研制及工艺优化

Optimization of Orange Juice Milk Formulation

以夏橙果汁和鲜牛乳为主要原料,采用Design-Expert7.0软件通过单因素试验和Box-Behnken的中心组合试验设计以及响应面分析对复合稳定剂配比以及鲜牛乳橙汁复合饮料原料配比进行优化研究。结果表明:CMC-Na0.23%、海藻酸钠0.15%、果胶0.07%配比复合稳定剂用于此复合饮料后沉淀率为2.86%,相对于其他组配比复合稳定剂此组较优。鲜牛乳24.76%、橙汁21.06%、白砂糖5.22%、柠檬酸0.10%,在此配比方案下鲜牛乳橙汁复合饮料感官评分值为86.63分,可制作出风味俱佳的鲜牛乳橙汁复合饮料,且质量达到含乳饮料质量标准。

The formulation of an orange juice milk was optimized by single factor experiments and Behnken central composite design combined with response surface analysis.Using 0.23%CMC-Na,0.15%sodium alginate and 0.07%pectin together as stabilizer resulted in the lowest sedimentation rate at 2.86%.The product consisting of 24.76%milk,21.06%orange juice,5.22%sugar,and 0.10%citric acid had the best quality and flavor with a sensory score of 86.63/100.