FTESOLAR lighting
设为首页 | 加入收藏
 
最新文章
马齿苋南果梨牛奶饮料加工工艺的研究

卢瑞雪,郑岩*,苏庆宇

(鞍山师范学院化学与生命科学学院,辽宁 鞍山 114000)

摘要:以药食同源的马齿苋、南果梨、牛奶为主要原料,研制马齿苋南果梨牛奶饮料的加工工艺及配方。通过单因素实验与正交试验,确定马齿苋南果梨牛奶饮料的最佳方案。饮料最佳配方:马齿苋浸提液、南国梨汁、牛奶的比例为1∶5∶6,0.06%果胶酶,白砂糖的添加量为4%,蜂蜜的添加量为3%,南果梨复合护色剂为0.15%维生素C 和0.3%柠檬酸,0.10%蔗糖脂肪酸酯和0.06%羧甲基纤维素钠(CMC)。最后对饮料进行了巴氏杀菌、微生物检验、理化指标检验。所得饮料酸甜适口,状态为乳白色,均匀稳定,口感纯正,具有南果梨与马齿苋和牛奶混合的营养特性和特殊混合风味。关键词:马齿苋;南果梨;牛奶

Development of Purslane and South Fruit Pear Milk Beverage

LU Rui-xue,ZHENG Yan*,SU Qing-yu

(College of Chemistry and Life Science ,Anshan Normal College,Anshan 11400,China)

Abstract: In this paper,purslane which is a medicinal and edible plant,South fruit pear and milk were used as the mainraw material,and the production process of purslane and South fruit pear milk beverage was studied. The optimumformula of purslane and south fruit pear milk beverage was determined by single factor test and orthogonal test. Theoptimal formula contained the proportion of purslane South fruit pear and milk was1:5:6,pectinase 0.06%,white sugar4%,honey 3%,Vitamin C 0.15%,citric acid 0.3% ,sucrose ester of fatty acid 0.01%and carboxymethylcellulose sodium0.06%. Finally,psasteurization,microbiological examination,physical and chemical index test were conducted. Thebeverage was sweet and sour .The beverage was milky,stable and has pure texture,and contained purslane,south fruitpear and milk nutritional characteristics and special mixed flavor.

Key words: purslane;south fruit pear;milk

(2018年第21卷第2期)

版权所有:中国饮料工业协会 电话:010-84464668
邮箱:ylgy@chinabeverage.org 传真:010-84464236 邮编:100027 地址:北京市朝阳区东三环北路丙二号天元港中心B座1702室
OEM:201107272203261305