CAJ | 학술논문

以绿豆、红枣、酸奶为主要原料，研制绿豆、红枣复合酸牛乳饮料。以饮料感官指标为考察标准，通过单因素试验和正交试验确定饮料最佳工艺条件：绿豆汁和红枣汁的混合比例为6∶4（V/V），混合汁添加量为20mL/100mL，蔗糖添加量为10g/100mL，柠檬酸添加量为0.10g/100mL；稳定剂为CMC-Na、卡拉胶组成的复合稳定剂，添加量分别为0.3g/100mL和0.01g/100mL；单甘酯为乳化剂，添加量为0.05g/100mL。该产品营养全面，具有独特风味和较好的保健功能，有较高的推广价值。
이록두、홍조、산내위주요원료，연제록두、홍조복합산우유음료。이음료감관지표위고찰표준，통과단인소시험화정교시험학정음료최가공예조건：록두즙화홍조즙적혼합비례위6∶4（V/V），혼합즙첨가량위20mL/100mL，자당첨가량위10g/100mL，저몽산첨가량위0.10g/100mL；은정제위CMC-Na、잡랍효조성적복합은정제，첨가량분별위0.3g/100mL화0.01g/100mL；단감지위유화제，첨가량위0.05g/100mL。해산품영양전면，구유독특풍미화교호적보건공능，유교고적추엄개치。
Mung bean, jujube and yogurt were chosen as raw materials to develop beverage. Optimum formula of beverage was conformed to single factor test and orthogonal test by sensory evaluation. Optimum formula of beverage were as follows, mung bean juice and jujube juice ratio of 6∶4 (V/V), mixed juice amount of 20 mL/100mL, sucrose content of 10g/100mL, citric acid content of 0.10g/100mL. CMC-Na and carrageenan were chosen as stabilizer with amount of 0.3g/100mL and 0.01g/100mL, respectively. Monoglycerides was used as stabilizer with amount of 0.05g/100mL. Product had nutritionally complete, unique flavor and better health function. So it had high promotional value.