摘要
以新鲜生姜、蜂蜜、牛奶为原料,研究姜汁蜂蜜牛奶复合饮料的配方组成,通过单因素试验、评价指标和正交试验确定其最佳工艺条件。三者结合既能改善原料的风味,又能给予饮料以营养价值和保健功效。通过试验确定最佳工艺条件为饮料中姜汁添加量12%,蜂蜜添加量10%,牛奶添加量65%,使用0.1%的黄原胶和0.1%果胶作为稳定剂来提高产品的稳定性。制得的产品甜度适宜、风味特殊、老少皆宜,有很好的保健功效和较大的市场潜力。
In this experiment,fresh ginger,honey and milk were used as raw materials to study the formula composition of ginger juice,honey and milk composite beverage. The optimum process conditions were determined by single factor test,evaluation index and orthogonal test. The combination of the three could not only improve the flavor of the raw material,but also provide the beverage with the nutritive value and the health care function. The optimum technological conditions were determined by experiments:the amount of ginger juice 12%,the amount of honey 10%,the amount of milk 65%,and the stability of the product was improved by using 0.1% xanthan gum and 0.1% pectin as stabilizer. The prepared product has the advantages of good sweetness,special flavor,young and old people,good health care function and great market potential.
出处
《农产品加工（下）》
2017年第12期12-14,共3页
Farm Products Processing
关键词
姜汁
蜂蜜
牛奶
复合饮料
ginger
honey
milk
compound beverage
