黑色酸性含乳饮料的配方与稳定性

Formula and Stability of Black and Acidic Milk Beverage

以黑豆、黑玉米、黑木耳等为主要原料进行黑色调配型酸性含乳饮料的研制。在单因素试验的基础上,采用正交优化试验分别确定了饮料产品的最佳配方和稳定剂组合。结果表明,该产品的最适配方为黑豆汁40%、黑玉米汁10%、黑木耳汁2.5%、白砂糖8%、柠檬酸0.3%、全脂乳粉4%;较优的稳定剂组合为:黄原胶0.20%、改性燕麦淀粉0.10%、羧甲基纤维素钠(CMC-Na)0.10%、柠檬酸钠0.04%。制成的黑色含乳饮料色泽独特,风味浓郁,营养丰富。

Black bean,black corn and black fungus were used as the main raw materials for the development of black formulated acidic milk beverage.On the basis of single factor experiment,orthogonal optimization experiments were used to determine the best formula and stabilizer combination of this product respectively.The results showed that the optimum formulation of the product was black bean juice 40%,black corn juice 10%,black fungus juice 2.5%,white sugar 8%,citric acid 0.3%and whole milk powder 4%;And the stabilizer combination was xanthan gum 0.20%,modified oat starch 0.10%,CMC-Na 0.10%and sodium citrate 0.04%.The black milk beverage had unique appearance,rich flavor and rich nutrition.