饮料工业
飲料工業
음료공업
BEVERAGE INDUSTRY
2014年
7期
39-43
,共5页
吴桐%周春生%杨泠茜%焦娇%姜瞻梅
吳桐%週春生%楊泠茜%焦嬌%薑瞻梅
오동%주춘생%양령천%초교%강첨매
姜汁凝乳%葛根粉%核桃粉%保健饮料
薑汁凝乳%葛根粉%覈桃粉%保健飲料
강즙응유%갈근분%핵도분%보건음료
milk ginger curd%pueraria powder%walnut powder%functional beverage
本实验将鲜牛乳和姜汁制成姜汁凝乳，然后与葛根粉、核桃粉进行科学调配与优化，制得姜汁凝乳保健饮料。结果表明，以质构特性和感官评价为检测指标，优化出姜汁凝乳的最佳工艺条件为姜汁添加量为30%、凝乳温度75℃、滴定酸度28°T、钙离子添加量0.25%。利用正交试验设计，确定姜汁凝乳保健饮料的最佳配方为姜汁凝乳、葛根粉汁、核桃粉汁添加量分别为40%、25%、15%（质量分数）；产品最佳增稠剂由槐豆胶、卡拉胶、黄原胶混合而成，其添加总量为0.2%，三者添加比例为3∶4∶2。
本實驗將鮮牛乳和薑汁製成薑汁凝乳，然後與葛根粉、覈桃粉進行科學調配與優化，製得薑汁凝乳保健飲料。結果錶明，以質構特性和感官評價為檢測指標，優化齣薑汁凝乳的最佳工藝條件為薑汁添加量為30%、凝乳溫度75℃、滴定痠度28°T、鈣離子添加量0.25%。利用正交試驗設計，確定薑汁凝乳保健飲料的最佳配方為薑汁凝乳、葛根粉汁、覈桃粉汁添加量分彆為40%、25%、15%（質量分數）；產品最佳增稠劑由槐豆膠、卡拉膠、黃原膠混閤而成，其添加總量為0.2%，三者添加比例為3∶4∶2。
본실험장선우유화강즙제성강즙응유，연후여갈근분、핵도분진행과학조배여우화，제득강즙응유보건음료。결과표명，이질구특성화감관평개위검측지표，우화출강즙응유적최가공예조건위강즙첨가량위30%、응유온도75℃、적정산도28°T、개리자첨가량0.25%。이용정교시험설계，학정강즙응유보건음료적최가배방위강즙응유、갈근분즙、핵도분즙첨가량분별위40%、25%、15%（질량분수）；산품최가증주제유괴두효、잡랍효、황원효혼합이성，기첨가총량위0.2%，삼자첨가비례위3∶4∶2。
Ginger milk curd beverage is produced and optimized with ginger milk curd, which is the product of ginger milk and fresh milk, and pueraria powder and walnut powder. With the index of texture properties and sensory evaluation, the optimal condition is determined as a result of the research: volume of ginger milk curd added is 30%;curding temperature is 75℃; titration acidity is 28 °T; volume of calcium ion is 0.25%. The optimal formula is suggested as the result of orthogonal experiments with ginger milk curd, pueraria powder and walnut powder of 40%, 25%,and 15%(quality fraction), respectively. The best thickener, accounting for 0.2%, is a mixture of locust bean gum, carrageenan and xanthan gum in the ratio of 3 to 4 to 2.
