红枣汁调味乳研制

[目的]研制红枣汁调味乳的最佳配方。[方法]采用U10(1010)均匀设计并通过感官评价方法对红枣汁调味乳配方进行优化。[结果]优化的结果显示红枣汁调味乳最佳配方为牛乳含量81.0%,红枣汁添加量11.3%,蔗糖添加量3.5%,柠檬酸钠添加量1.0‰,复合稳定剂添加量1.65‰。[结论]采用均匀设计与感官评分方法得到的红枣汁调味乳配方较准确可靠,具有实用价值。

Development of Flavored Milk with Chinese Jujube Juice

[Objective]The aim of the research was to study the optimized ingredient of flavored milk with Chinese jujube juice.[Method] The U10(1010) uniform design and sensory estimation method was used to optimize the ingredient of flavored milk with Chinese jujube juice.[Result] The results indicated that the proper ingredient of flavored milk with Chinese jujube juice was milk 81.0%,Chinese jujube juice 11.3%,sucrose 3.5%,citric acid sodium 1.0‰,compound stabilizer 1.65‰.[Conclusion] The ingredient of flavored milk with Chinese jujube juice abtained by uniform design and sensory estimation method was very accurate and had practical value.