红枣豆渣乳饮料加工工艺研究

Study on Processing Technology of Jujube Bean Dregs Milk Beverage

以红枣汁、豆渣粉为原料,辅以白砂糖、脱脂乳粉、柠檬酸等研制红枣豆渣乳饮料。通过单因素试验和正交试验,研究红枣汁、豆渣粉、脱脂乳粉、柠檬酸、白砂糖对饮料风味的影响。结果显示,饮料的最佳配方为红枣汁与豆渣粉的配比4∶1,红枣汁添加量36%,豆渣粉添加量9%,脱脂乳粉添加量12%,白砂糖添加量9%,柠檬酸添加量0.08%,复配稳定剂为0.1%CMC-Na和0.1%海藻酸钠。红枣豆渣乳饮料口感顺滑,具有红枣的独特风味,营养丰富,有很好的开发前景。

With jujube juice, bean dregs as raw material, supplemented skim milk powder, white granulated sugar, jujube bean dregs milk beverage is developed. By single factor test and orthogonal experiment design, study jujube juice, bean dregs, skimmed milk powder, white granulated sugar on beverage flavor. The optimal formula of the beverage production is as follows： jujube juice and bean dregs＇s proportion is 4 ： 1, 36% jujube juice, 9% bean dregs, 12% skimmed milk powder, 9% white granulated sugar with 0.08% citric acid. The composite stabilizer is 0.1% CMC-Na and 0.1% sodium alginate. Jujube bean dregs milk beverage is taste smoothness, and has a unique flavor of jujube, full of nutrition, with the good development of the future.