胡萝卜奶复合饮料的研制

Study on the Technology of the Compound Beverage of Carrot and Milk

以胡萝卜和鲜牛奶为主要原料,研制一种新型复合饮料,探讨白砂糖添加量、胡萝卜与牛奶的配比、胡萝卜渣的去留对复合饮料感官效果的影响。在单因素试验的基础上,利用正交试验法,优化复合饮料的加工工艺。结果表明:鲜胡萝卜奶复合饮料的最佳配方比例为:白砂糖添加量为6%,胡萝卜与牛奶配比为2∶20,不保留胡萝卜渣。在此工艺条件下,胡萝卜奶复合饮料呈桔红色、甜度适宜,香气独特,胡萝卜与牛奶的滋味和香气搭配恰当,口感细腻,综合感官品质最佳。

A new type of compound beverage was developed with carrot and fresh milk as the main raw materials. The effects of white sugar addition, the ratio of carrot and milk and the retention of carrot residue on the sensory effect of the composite beverage were discussed. Based on the results of the single-factor experiments, the orthogonal test method was used to optimize the processing technology of the composite beverage. The results showed that the optimal formula ratio of fresh carrot milk composite beverage was: 6% of white sugar added, and the ratio of carrot to milk was 2 ∶ 20, and carrot residue was not retained. Under this process condition the compound beverage of carrot and milk has a orange color with the proper acidity and sweet taste, delicious, and the characteristic flavor and aroma of carrot and milk, and is best in sensory quality.