韶关学院学报
韶關學院學報
소관학원학보
Journal of Shaoguan University(Social Science Edition)
2006年
3期
75~79
,共null页
复合菜汁奶 全脂奶粉 稳定性
複閤菜汁奶 全脂奶粉 穩定性
복합채즙내 전지내분 은정성
compound vegetable juice- milk; milk powder; stability
以复合菜汁(番茄汁、胡萝卜汁、芹菜汁)、全脂奶粉、白砂糖为主要原料,配以复合稳定剂,通过正交试验确定复合菜汁奶的最佳配方及其生产工艺.奶汁75%(11%的奶粉)、复合菜汁25%、白砂糖7%、复合稳定剂0.1%。经胶体磨研磨,过滤,30MPa高压均质,90~95℃杀菌,可制成一种风味柔和、营养丰富、气味芳香的复合菜汁奶.
以複閤菜汁(番茄汁、鬍蘿蔔汁、芹菜汁)、全脂奶粉、白砂糖為主要原料,配以複閤穩定劑,通過正交試驗確定複閤菜汁奶的最佳配方及其生產工藝.奶汁75%(11%的奶粉)、複閤菜汁25%、白砂糖7%、複閤穩定劑0.1%。經膠體磨研磨,過濾,30MPa高壓均質,90~95℃殺菌,可製成一種風味柔和、營養豐富、氣味芳香的複閤菜汁奶.
이복합채즙(번가즙、호라복즙、근채즙)、전지내분、백사당위주요원료,배이복합은정제,통과정교시험학정복합채즙내적최가배방급기생산공예.내즙75%(11%적내분)、복합채즙25%、백사당7%、복합은정제0.1%。경효체마연마,과려,30MPa고압균질,90~95℃살균,가제성일충풍미유화、영양봉부、기미방향적복합채즙내.
This paper studied produce technology of the compound vegetable juice-milk. Optimum formula of vegetable juice - milk was obtained: compound vegetable juice 25%, milk 75%, sugar7%, mixture stabilizer 0.1% ; homogenize pressure 30 MPa, 90 ~ 95℃ 10 ~ 15 min. It kept the products long time.