摘要
以姜汁、酶解鲜牛乳为原料,探讨了姜汁乳饮料的制备工艺条件。以姜汁乳饮料的感官评定为标准,通过单因素实验和正交实验,确定姜汁乳饮料的最佳工艺参数为:胰蛋白酶添加量0.05%,p H7.5,姜汁添加量15.0%,白砂糖添加量5.0%;同时,选用羧甲基纤维素钠∶黄原胶∶海藻酸钠=1∶2∶1的复合稳定剂,添加总量为0.3%时,饮料的稳定效果最好。生产出的姜汁乳饮料具有姜汁和酶解牛乳的独特香味、组织细腻,风味俱佳,能满足产品的品质要求。
Using hydrolyzed milk and ginger juice as raw material,the manufacture processing of ginger juice and hydrolyed milk beverage was studied.The optimal conditions were determined by the adoption of single- factor test and orthogonal experiment,the best solution were as follows： casein 0.05%,p H7.5,ginger juice 15%,sucrose 5.0%,and the composite stabilizer（ carboxymethyl cellulose sodium∶xanthan gum∶ sodium alginate = 1∶2∶1） was 0.3%. The beverage obtained with this technology had special ginger juice and hydrolyed milk flavor,well organized properties and good taste that could meet the quality requirements of products.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第21期265-268,274,共5页
Science and Technology of Food Industry
关键词
酶解牛乳
姜汁
感官评定
hydrolyed milk
ginger juice
sensory evaluation
