食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
1期
46-49
,共4页
枸杞%饮料%最佳工艺
枸杞%飲料%最佳工藝
구기%음료%최가공예
medlar%beverage%optimum craft
探讨了以枸杞、复原乳为原料生产一种保健饮料的工艺，经预处理、混合调配、均质、灌装、杀菌、冷藏等工艺，以感官评价为考察指标，在单因素试验的基础上，通过正交试验得到最佳配方组合为枸杞汁添加量为30%、黄原胶0.1%、羧甲基纤维素钠0.1%、白砂糖5%，在此添加量下，枸杞汁含乳饮料感官评分达到85.8，色泽鲜亮，滋味纯正，口感细腻，有枸杞和乳的混合香气。
探討瞭以枸杞、複原乳為原料生產一種保健飲料的工藝，經預處理、混閤調配、均質、灌裝、殺菌、冷藏等工藝，以感官評價為攷察指標，在單因素試驗的基礎上，通過正交試驗得到最佳配方組閤為枸杞汁添加量為30%、黃原膠0.1%、羧甲基纖維素鈉0.1%、白砂糖5%，在此添加量下，枸杞汁含乳飲料感官評分達到85.8，色澤鮮亮，滋味純正，口感細膩，有枸杞和乳的混閤香氣。
탐토료이구기、복원유위원료생산일충보건음료적공예，경예처리、혼합조배、균질、관장、살균、랭장등공예，이감관평개위고찰지표，재단인소시험적기출상，통과정교시험득도최가배방조합위구기즙첨가량위30%、황원효0.1%、최갑기섬유소납0.1%、백사당5%，재차첨가량하，구기즙함유음료감관평분체도85.8，색택선량，자미순정，구감세니，유구기화유적혼합향기。
The craft of producing a health drink with medlar and reconstituted milk as raw material is discussed. Through the craft of pretreatment, mixed concoction, homogenization, sterilization, and refrigeration, etc. The optimum formula combination was obtained by orthogonal test as mediar juice additive volume 30 %, Xanthan gum 0.1%, sodium carboxymethyl cellulose 5%taking sensory evaluation as indicators of investigation and based on single factor experiment. Under additive volume of this amount , the sensory grade of milk-containing beverage of mediar juice was 85.8, the beverage has bright color and luster, pure flavor, exquisite taste, and flagrance mixing medlar and milk.
