摘要
为充分利用胡萝卜和橙子，开发研究胡萝卜一甜橙复合乳饮料。胡萝卜和橙子榨汁后，调制成复合果汁，再与鲜奶混匀制成复合奶，加入白砂糖、柠檬酸和CMC—Na，经均质、杀菌和灌装等工序得成品。最佳配方：胡萝卜汁与橙汁的比例为2：3，复合果汁加入量为45％，鲜奶加入量为45％，加糖量为10％。柠檬酸用量为0．2％，稳定剂CMC-Na用量为0．3％。成品呈浅粉红色，酸甜可口，粘度适中，pH值为3．8—4．1，糖度为10％，蛋白质≥0．75％，脂肪≥0．85％，总固彤物≥11％。
In order to make full use of carrot and orange, the compound milk beverage with carrot and orange is developed. After being squeezed, carrot juice and orange juice are mixed with fresh milk, then added with granulated sugar and CMC -Na, and then get homogenized, sterilized and canned, the final product is produced. Its optimal ingredients are as the followings： the ratio of carrot juice to orange juice is 2 ： 3, the amount of compound juice is 45%, the amount of fresh milk is 45%, the amount of sugar is 10%, the amount of lemon acid is 0.2%, the amount of stabilization agent CMC - Na is 0.3%. With a light pink color, the beverage tastes sour and sweet. Its pH degree is 3.8 -4.1, sugar degree is 10%, protein ≥0.75%, fat≥0.85% ,total solid particulate≥ 11%.
出处
《江苏调味副食品》
2006年第5期14-17,共4页
Jiangsu Condiment and Subsidiary Food
关键词
胡萝卜汁
橙汁
复合乳饮料
carrot juice
orange juice
compound milk beverage
