The experiment utilized milk as the primary ingredient,incorporating chestnut juice,walnut juice,and other auxiliary components to create a chestnut-walnut compound milk drink.The evaluation of this beverage was based on the centrifugal precipitation rate and sensory score,with the optimal formula determined through both univariate and orthogonal tests.The optimal stabilizer ratio was also identified through an orthogonal test.The results indicated that the ideal composition for the compound milk beverage consisted of 25％chestnut juice,10％walnut juice,25％milk,4％sugar,0.03％citric acid,0.04％xanthan gum,0.10％arabic gum,0.06％sodium carboxymethyl cellulose,and 0.08％sodium alginate.Under these conditions,the centrifugal sedimentation rate was 3.43％,soluble solids content was 9.44％,protein content was 2.24％,and the sensory score reached 92.51.The resulting beverage exhibited a delicate taste,rich nutrition,and stability in the system.It presented a compound flavor and demonstrated superior quality.
维普
万方数据
