山药核桃乳饮料的工艺研究
Study on the Technology of Chinese Yam and Walnut Milk Beverage
高磊 1李慧芸2
作者信息
- 1. 陕西省现代理化科技服务中心,陕西西安710061
- 2. 陕西学前师范学院生命科学与食品工程学院,陕西西安710100
- 折叠
摘要
以山药、核桃、全脂乳粉为主要原料,开发出一种新型的乳饮料,并对其加工工艺、稳定剂配方进行探讨.结果表明,山药核桃乳饮料的最佳工艺配方为山药汁添加量25％,核桃汁添加量15％,全脂乳粉添加量8％,白砂糖添加量10％;最优稳定剂配比为CMC-Na添加量0.10％,卡拉胶添加量0.09％,黄原胶添加量0.08％,单甘酯添加量0.20％.该产品口感细腻、风味独特、营养丰富.
Abstract
Take Chinese yam and walnut and full cream milk powder as main materials to make compound milk beverage.Analysis its processing and composite stabilizer.The best formula is 25％ Chinese yam juice,15％ walnut juice,8％ full cream milk powder,10％ sugar.Composite stabilizer is 0.10％ sodium carboxymethyl cellulose,0.09％ carrageenan,0.08％ xanthan gum and 0.20％ glycerol monostearate.The product prepared in the optimal condition exhibited an unique taste,plentiful nutrition components and excellent flavor.
关键词
山药/核桃/复合乳饮料Key words
Chinese yam/walnut/compound drink引用本文复制引用
基金项目
陕西省教育厅科学技术研究项目(12JK0818)
陕西省科技厅农业攻关项目(2017NY-199)
陕西学前师范学院科研基金(2015YBKJ025)
出版年
2017
NETL
NSTL
万方数据