熊小青，叶丛蔚，吴西，史亚楠，刘静雪*

（吉林农业科技学院食品工程学院，吉林 吉林132101）

摘要：本文是以红枣为主要原料，添加全脂奶粉、白砂糖、柠檬酸、稳定剂、乳化剂等辅料，对红枣乳饮料的生产工艺进行研究，通过单因素实验和正交试验确定原辅料最优配比和稳定剂的最佳添加量。结果表明：以单甘酯为固定值添加0.1%，原辅料最优配比是红枣汁添加量为30%，全脂奶粉添加量为3%，白砂糖添加量为6%，柠檬酸添加量为0.07%。稳定剂的最佳参数是果胶添加量为0.12%，CMC-Na 添加量为0.08%，卡拉胶添加量为0.05%时，产品的色泽、口感、风味最佳，组织状态稳定且营养价值最好。

关键词：红枣；乳饮料；生产工艺

Study on the Production Technology of Jujube Milk Beverage

XIONG Xiao-qing，YE Cong-wei，WU Xi，SHI Ya-nan，LIU Jing-xue*

（College of Food Engineering，Jilin Agricultural Science and Technology College，Jilin 132101，China）

Abstract: This thesis was to study the production technology of jujube milk beverage using jujube as the main rawmaterial，whole milk powder，sugar，citric acid，stabilizers，emulsifiers and other materials as auxiliary materials. Theoptimal ratio of raw materials and optimal content of stabilizers were determined by single factor and orthogonalexperiments. The results showed that: the monoglycerides added 0.1 percent as a fixed value; the optimal ratio of rawmaterials jujube juice was added in an amount of 30%; whole milk powder was 3%；sugar dosage was 6%；the amountof citric acid was 0.07%. Optimal parameters pectin stabilizer is added in an amount 0.12%；CMC-Na was added in anamount of 0.08%；carrageenan was added in an amount of 0.05%. Product color，taste，flavor best，tissue statestability and nutritional value are of the best in such conditions.

Key words: jujube；milk beverage；production technology

（2017年第20卷第3期）