玉木耳红豆复合乳饮料的研制

Study on the Compound Milk Drink of White Mutant Strain of Auricularia fuscosuccinea and Red Bean

以玉木耳、红豆、乳粉为原料,经预煮、打浆、过滤、调配、均质、排气和杀菌等工序生产复合饮料的工艺。通过单因素试验和正交试验对复合饮料的配方和稳定性进行研究,确定复合饮料的最佳配方为:玉木耳浆液添加量50%、红豆汁添加量10%、乳粉添加量0.5%、白砂糖添加量6%、结冷胶添加量0.02%。该饮料组织状态均匀、营养丰富、风味独特。

Introduce the process of producing compound beverage by using white mutant strain of Auriculariafuscosuccinea, red bean and milk powder as raw materials, such as pre boiling, beating, filtering, blending, homogenizing, exhausting and sterilizing. Through study on the formulation and stability of single factor test and orthogonal test, determine the best formula of the compound beverage. The addition amount of white mutant sWain of Auriculariafuscosuccinea juice, red bean juice, milk powder, sugar and gellan gum was 50%, 10%, 0.5%, 6% and 0.02%, respectively. The beverage had homogeneous tissue, rich nutrition and unique flavor.