搅拌型酸浆果胡萝卜复合酸奶饮料的研制

Development of Stired Compound Beverage of Physalis Alkekengi,Carrot and Yoghurt

以酸浆果、胡萝卜和酸奶为主要原料,研制搅拌型酸浆果胡萝卜复合酸奶饮料。方法:以饮料感官品质为考察指标,通过单因素试验、正交试验,确定搅拌型酸浆果胡萝卜复合酸奶饮料的最佳配方。最佳配方为:酸奶中酸浆果汁、胡萝卜汁比7∶3,混合汁添加量为15%、蔗糖添加量为6%,柠檬酸添加量为0.02%,稳定剂为耐酸CMC与黄胶原(1∶1)的复合稳定剂,添加量为0.2%。

Physalis alkekengi, carrot and yogurt were chosen as the main raw material to develop stired beverage. Methods：by sensory evaluation, single factor test and orthogonal test were used to get the optimum formula of the beverage. The optimum formula of the beverage was as follows, the alkekengi juice and carrot juice ratio of 7∶3, mixed juice amount of 15%, the sucrose content of 6%, the citric acid content of 0.02%, stabilizer of CMC and xanthan gum（1∶1） with amount of 0.2%.