枸杞含乳饮料的研制

Development of Milk-containing Beverage of Medlar

探讨了以枸杞、复原乳为原料生产一种保健饮料的工艺,经预处理、混合调配、均质、灌装、杀菌、冷藏等工艺,以感官评价为考察指标,在单因素试验的基础上,通过正交试验得到最佳配方组合为枸杞汁添加量为30%、黄原胶0.1%、羧甲基纤维素钠0.1%、白砂糖5%,在此添加量下,枸杞汁含乳饮料感官评分达到85.8,色泽鲜亮,滋味纯正,口感细腻,有枸杞和乳的混合香气。

The craft of producing a health drink with medlar and reconstituted milk as raw material is discussed. Through the craft of pretreatment, mixed concoction, homogenization, sterilization, and refrigeration, etc. The optimum formula combination was obtained by orthogonal test as mediar juice additive volume 30 %, Xanthan gum 0.1%, sodium carboxymethyl cellulose 5%taking sensory evaluation as indicators of investigation and based on single factor experiment. Under additive volume of this amount , the sensory grade of milk-containing beverage of mediar juice was 85.8, the beverage has bright color and luster, pure flavor, exquisite taste, and flagrance mixing medlar and milk.