山楂枸杞乳复合饮料的研制_食品科学与工程.rar

摘要:本文以山楂、枸杞和乳为主要原料，对其复合饮料的调配工艺及稳定性进行研究。实验结果表明：山楂枸杞乳复合饮料的最佳配方为山楂汁添加量80mL，枸杞汁添加量40mL，乳汁添加量40mL，水添加量40mL，白砂糖添加量6%和柠檬酸添加量0.06%；以浑浊稳定性为目标值，得到稳定性的最佳工艺参数为卡拉胶浓度0.151%、黄原胶浓度0.0956%和单甘脂浓度0.115%，此时浑浊稳定性达到最佳值0.6389；以离心沉淀率为目标值，得到稳定性的最佳工艺参数为卡拉胶浓度0.168%、黄原胶浓度0.101%和单甘脂浓度0.0437%，此时离心沉淀率达到最佳值0.5154%。

关键词：山楂；枸杞；乳；复合饮料

Abstract:The process and stability for production of the compound beverage made from hawthom, Chinese wolfberry and milk were studied in the paper. The best prescription of hawthom, Chinese wolfberry and milk juice was amount of hawthorn juice 80mL, amount of wolfberry juice 40mL, amount of milk 40mL, amount of water 40mL, amount of sugar 6% and amount of citric acid 0.06%. On the turbid stability, the best prescription of stabilizers was the concentration of carrageenan 0.151%, the concentration of xanthan 0.0956% and the concentration of monoglyceride 0.115% and the value of the best turbid stability is 0.6389. On the rate of deposition, the best prescription of stabilizers was the concentration of carrageenan 0.168%, the concentration of xanthan 0.101% and the concentration of monoglyceride 0.0437% and the value of the best centrifugal sedimentation rate is 0.5154%.

Keywords: Hawthorn; Chinese Wolfberry; Milk; Compound Beverage