摘要
[目的]确定芦荟红枣奶的最佳制作工艺条件。[方法]以新鲜库拉索芦荟、红枣和奶粉为原料,以感观评定为指标,选取琼脂、羧甲基纤维素钠(CMC-Na)和单甘酯为稳定剂,以沉淀率和分层状况为指标,通过单因素试验及正交试验,确定芦荟红枣奶的最佳原料配比和稳定剂配比。[结果]芦荟红枣奶的最佳原料配比为:芦荟汁10ml/100ml,奶粉6.5g/100ml,红枣汁45ml/100ml。各稳定剂对产品稳定性的影响程度顺序为CMC-Na>单甘酯>琼脂;稳定效果最佳时,各稳定剂复配用量为:琼脂0.02g/L,CMC-Na0.01g/L,单甘酯0.01g/L。[结论]该工艺制作的芦荟红枣奶口感香滑,稳定性好。
[Objective]The purpose was to confirm the optimal production process of aloe-red date milk.[Method]With fresh aloe vera,red date and milk powder as raw materials,and agar,CMC-Na and monoglyceride as stabilizers,sensory evaluation,precipitation rate and stratification status as the index,the optimal proportion of raw materials and stabilizers were determined by single factor experiment and orthogonal experiment.[Result]The optimal proportion of aloe-red date milk showed that：aloe juice 10 ml/100 ml,milk powder 6.5 g/100 ml,red date juice 45 ml/100 ml.The effects of stabilizers on the stability of the product were as follows：CMC-Na〉monoglyceride〉 agar,and 0.02 g/L agar,0.01 g/L CMC-Na,0.01 g/L monoglyceride were the optimal composite stabilizers.[Conclusion]Under the making process,the aloe-red date milk tasted good,and the stability of the product was optimal.
出处
《安徽农业科学》
CAS
北大核心
2010年第25期13822-13824,14024,共4页
Journal of Anhui Agricultural Sciences
关键词
芦荟
红枣
工艺
稳定性
Aloe
Red date
Process
Stability
