鲜桃乳饮料的研制

Peach milk beverage

笔者研制了一种新型的果汁乳饮料—鲜桃乳饮料。阐述了鲜桃乳饮料的生产工艺和制作方法。以牛奶添加量、桃汁添加量、白砂糖用量、稳定剂用量为主要因素,采用四因素三水平正交实验,选择合适的产品配方,对产品的色泽、风味、口感进行感官评价,试验结果采用直观分析,得出牛奶的添加量是影响产品品质的主要因素,其次是稳定剂、白砂糖、果汁。得出最佳工艺配方为:牛奶60%,鲜奶与脱脂奶按1:2的比例混合,桃汁20%,白砂糖8%,复合稳定剂0.5%,耐酸性CMC和瓜尔豆胶混合比例2:1,0.3%的柠檬酸,适量的香精(均为质量分数)。制备出的产品风味浓郁,爽口滑润,营养丰富,酸甜适口。

This paper developed a new type of fruit juice beverage milk - fresh peach milk drinks. Peach milk beverage described the production process and production methods. Add to the amount of milk, peach juice, add the amount of sugar consumption, the amount of stabilizer as the main factor, with four factors and three-level orthogonal experiment, select the appropriate product formulations. Product color, flavor, taste for sensory evaluation, test results using visual analysis, the addition of milk is the main factor affecting product quality, followed by stabilizers and sugar, fruit juice. The optimum process recipe is： 60% milk, skim milk and the ratio of 1：2 mixture of peach juice, 20%, 8% sugar, 0.5% compound stabilizer, acid CMC and guar gum mixed proportion 2：1,0.3% citric acid, an appropriate amount of flavor （all mass）. Prepared products rich flavor, smooth and refreshing, nutritious, sweet and sour.