CAJ | 학술논문

为解决含乳果汁稳定性差的技术问题，从含乳果汁工艺和配方的角度，研究果汁与牛奶的配比、 pH值、均质条件、稳定剂和乳化剂的种类与用量、杀菌条件等因素对含乳果汁稳定性的影响。结果表明，果汁与牛奶质量比为60%∶40%， pH值为3.5，均质压力为15 MPa，稳定剂添加量为0.3%（酸性CMC与果胶质量比为1∶1），乳化剂添加量为0.3%（PGFE与GM质量比为1∶1），杀菌温度为85℃，时间为10 min的条件下，含乳果汁的沉淀率为1.12%，感官评分为94.23分。
위해결함유과즙은정성차적기술문제，종함유과즙공예화배방적각도，연구과즙여우내적배비、 pH치、균질조건、은정제화유화제적충류여용량、살균조건등인소대함유과즙은정성적영향。결과표명，과즙여우내질량비위60%∶40%， pH치위3.5，균질압력위15 MPa，은정제첨가량위0.3%（산성CMC여과효질량비위1∶1），유화제첨가량위0.3%（PGFE여GM질량비위1∶1），살균온도위85℃，시간위10 min적조건하，함유과즙적침정솔위1.12%，감관평분위94.23분。
The effects of proportion of fruit juice and milk, acidity, homogenization, stabilizing agent, emulsifier, sterilization conditions on stability of milk-fruit juice are studied. The results indicate that under conditions of fruit juice quantity∶milk quantity of 60%∶40%, pH value 3.5, homogenization pressure 15 MPa, stabilizer addition 0.3% (acidic CMC∶pectin of 1∶1), emulsifier addition 0.3%(PGFE∶GM of 1∶1), sterilization temperature 85℃, and sterilization time 10 min, the sedimentation rate of milk-fruit juice is 1.12%, and the sensory evaluation is 94.23 score.