玫瑰花牛乳饮料的配方优化及贮藏稳定性研究
Study on Formulation Optimization and Storage Stability of Rose Milk Beverage
祝瑞芳1
作者信息
- 1. 上海海洋大学 食品学院,上海 201306
- 折叠
摘要
为了研制出一款具有玫瑰花风味的乳制品,本文通过单因素和响应面实验优化工艺配方,并通过离心沉淀率、菌落总数等指标进行贮藏稳定性探究.结果表明,玫瑰花乳饮料的最佳工艺配方为乳粉与玫瑰花粉比例 5∶1(质量比),白砂糖含量 1.4%,柠檬酸含量 0.35%.在此工艺配方下,玫瑰花牛乳饮料的感官品质较好,产品在 15 d内稳定性较好,适合推广.
Abstract
In order to develop a dairy product with rose flavor,the process formula was optimized by single factor and response surface tests,and the storage stability was explored by centrifugal precipitation rate and total number of colonies.The results showed that the optimal formula of rose milk beverage was 5∶1(mass ratio)ratio of milk powder to rose pollen,1.4%sugar content and 0.35%citric acid content.Under this process formula,the sensory quality of rose milk beverage was better,and the product was more stable within 15 days,which was suitable for promotion.
关键词
玫瑰花牛乳饮料/配方优化/贮藏稳定性Key words
rose milk beverage/recipe optimization/storage stability引用本文复制引用
出版年
2024
NETL
NSTL
万方数据