果汁奶饮料配方的研制

Preparation of the fruit juice milk

本试验是以新鲜果汁(橙汁)、牛乳(或脱脂奶粉或其它乳原料)、白砂糖为主要原料,配以酸味料、稳定剂、香味料等,经过混合、调酸、均质、杀菌等加工处理而制成一种色泽鲜艳,气味芳香、酸甜适口、营养丰富的果汁奶饮料。在室温(20—25℃)下保存两个月,冷藏3个月以上尚未沉淀和分层,具有一定的推广价值。

In the paper,the fruit juice milk mainly consists of fresh fruit juice (orange juice), milk (or defatted milk powder, or other milks)and reiined sugar, blending with acidulant、stabilizer and spice ect. After mixing, adjusting PH、homogenizing and sterilizing ect, it becomes a beverage having fine colour、sweet smell、nice taste and sufficiant nutrition.There are no stratified and sedimental phenomena after storing 2 months at 20—25℃ or refrigerating 3 months.