| 巴旦杏含乳饮料的稳定性研究 |
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| 引用本文： | 程静,李述刚,侯旭杰,陈英武.巴旦杏含乳饮料的稳定性研究[J].塔里木农垦大学学报,2007,19(2):17-21. |
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| 作者姓名： | 程静 李述刚 侯旭杰 陈英武 |
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| 作者单位： | 1. 塔里木大学农业工程学院,新疆,阿拉尔,843300
2. 湖南省城步县南山兴业公司,湖南,邵阳,422500 |
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| 摘 要： | 本文以新鲜牛乳、优质巴旦杏为主要原料,经适当比例混合调配,制成高蛋白含乳饮料,研究了巴旦杏植物蛋白饮料的工艺流程和技术要点,重点对其加工过程中的稳定性影响因素进行了探讨。实验结果表明:按下列配方制得的巴旦杏乳饮料,其营养丰富、风味独特、稳定性好;巴旦杏乳:牛乳=3:7,琼脂0.03%,单甘脂0.15%,明胶0.075%,蔗糖5%。
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| 关 键 词： | 巴旦杏 饮料 稳定性 |
| 文章编号： | 1009-0568（2007）02-0017-05 |
| 收稿时间： | 2005-10-16 |
| 修稿时间： | 2005-10-16 |
Study on the Stability of Almond Milk Beverage |
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| Cheng Jing,Li shugang,Hou xujie,Chen Yingwu.Study on the Stability of Almond Milk Beverage[J].Journal of Tarim University of Agricultural Reclamation,2007,19(2):17-21. |
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| Authors: | Cheng Jing Li shugang Hou xujie Chen Yingwu |
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| Institution: | 1. College of Agricultural Engineering , Tarim University , Alar Xinjiang 843300 ;2. South Mountain Sueeess Company of Chengbu County in Hunan Provinee, ShaoYang 422500 |
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| Abstract: | A new kind of milk beverage containing high protein and milk was made by using the main materials of fresh milk and almond which were mixed by appropriate proportion.The paper mainly studied the process and the key technological steps,among which the influencing factors on its stability were emphasized.The results showed that almond milk beverage was rich in nutrition,unique in flavor and good in stability by the following direction: the ratio of almond and milk was 3:7,agar accounted for 0.03%,glycerol monostearate accounted for 0.15%,gelatin accounted for 0.075% and sugar accounted for 5%. |
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| Keywords: | almond beverage stability |
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