Study on Compound Milk Beverage Technology of Chinese Yam and Red Bean
The study aims to develop a new type of functional compound milk beverage,using whole milk powder,Chinese yam and red bean as main raw materials,sugar and compound stabilizer as auxiliary materials.The single factor test was used to screen out the optimal single factor level.Then the optimal formula was obtained by orthogonal experiment and sensory evaluation.The ratio of yam pulp and red bean milk is 1∶3,the ratio of yam and red bean mixed slurry to whole milk is 3∶4,the amount of sugar 4%,the beating time of yam and red bean is 3 min and 5min,the amount of the compound stabilizer is 0.25%.The acidity of the yam and red bean compound milk beverage is 0.903g/L,the content of soluble solids is 10.5%,and the protein content is 2.9g/100g.The total colonies was 7.9×103CFU/mL.The obtained compound milk beverage is lavender with delicate taste and moderate sweetness,and it has the unique smell of yam and red bean.Process optimization,based on the quality of the finished product(100g)to determine the best process parameters,the test results show that the mixing This test shows that the color of the yam and red bean compound milk beverage is lavender,the taste is delicate,the sweetness is moderate,and it has the unique smell of yam and red bean.
NETL
NSTL
万方数据
维普
