红枣雪梨汁复合奶啤的研制

Study on Development of Milk Beer with Added Compound Red Dates Juice and Snow Pear Juice

为了丰富乳制品的种类,开阔奶啤的消费市场,以脱脂奶粉、红枣汁、雪梨果汁和啤酒原浆为主要原料,添加白砂糖和稳定剂,分别将啤酒原浆和通过乳酸菌发酵所得到的红枣雪梨酸乳液按一定的设计比例进行配比,制备出一款兼具天然的酸乳香、浓郁的醇香和保健功能的红枣雪梨汁复合奶啤饮料。通过单因素试验筛选出影响奶啤质量和感官的重要参数,然后通过响应曲面回归设计确定最佳水平,并对研制出的奶啤的稳定性进行一定的研究。当红枣汁和雪梨果汁的添加量均为10.40%、啤酒原浆和红枣雪梨酸乳液的添加比例为0.90︰1、白砂糖的添加量为8.22%、CMC-Na的添加量为0.2%以及卡拉胶的添加量为0.15%时所制作出的复合奶啤的感官性能最佳,稳定性能最好。

In order to enrich the varieties of dairy products and expand milk beer consumption market, a fermented milk beer beverage with the natural fragrance of yoghurt, the strong mellow flavour and healthcare function was prepared consisting of pure beer made by alcoholic fermentation of saccharomycetes and acidophilus milk produced by lactic acid fermentation as well as added red dates juice and snow pear juice, the pure beer and yogurt were blended according to a certain proportion of the design, the main raw materials included skim milk powder, red dates juice, snow pear juice and original beer, adding sugar and stabilizer. Through the single factor experiment, screen out the important parameters affecting the quality and sensory of milk beer, follow by response surface design to determine the optimum level, then study on its stability. The optimal sensory properties and the best stability performance of milk beer were achieved simultaneously when the red dates juice and snow pear juice were both added 10.40%, the original beer and red dates snow pear juice acid emulsion adding ratio was 0.90 ： 1, white granulated sugar was added 8.22%, CMC-Na was added 0.2% and carrageenan was added 0.15%.