| 调配型甜橙含乳酸性饮料的研制 |
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| 引用本文： | 胡亚平,秦丹,肖红波,王淼.调配型甜橙含乳酸性饮料的研制[J].农产品加工．学刊,2010(2). |
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| 作者姓名： | 胡亚平 秦丹 肖红波 王淼 |
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| 作者单位： | 湖南农业大学食品科学技术学院;湖南农业大学动物医学院; |
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| 摘 要： | 将甜橙果汁与牛乳调和,通过单因素试验,对稳定剂成分、酸味剂配比、杀菌条件进行确定,然后通过L9(34)正交试验对主要原料配比、稳定剂各成分配比进行研究。结果表明,原橙汁20%,脱脂乳粉3%,蔗糖10%,柠檬酸0.25%,乳酸0.025%,高黏度CMC0.25%,PGA0.1%,高脂果胶0.20%,80℃下杀菌15min,可制作出质量和风味俱佳的甜橙牛乳酸性饮料。
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| 关 键 词： | 橙汁 牛乳 饮料 酸度 稳定性 |
Research of Acidic Drink which Mixes the Navel Orange and Milk |
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| Hu Yaping,Qin Dan,Xiao Hongbo,Wang Miao.Research of Acidic Drink which Mixes the Navel Orange and Milk[J].Nongchanpin Jlagong.Xuekan,2010(2). |
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| Authors: | Hu Yaping Qin Dan Xiao Hongbo Wang Miao |
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| Institution: | Hu Yaping1,Qin Dan1,Xiao Hongbo2,Wang Miao1 (1. College of Food Science And Technology,Hu'nan Agricultural University,Changsha 410128,China,2. Faculty of Veterinary Medicine,China) |
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| Abstract: | This article mainly research the acidic drink which mixing the navel orange and milk. The article research the component of stabilizing agents,the mixture ratio of acidifiers and the condition of sterilization of orange-milk with single factor test,then also research the mixture ratio of mainly materials and the mixture ratio of stabilizing agents with L9(34) orthogonal experiment. The results indicated that the best formula were as follows:passion fruit 20%,milk 3%,sugar 10%,citric acid 0.25%,lactic acid 0... |
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| Keywords: | orange juice milk beverage acidity stability |
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