| 绿豆、红枣复合酸牛乳饮料的研制 |
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| 引用本文： | 王晓英,刘长姣,段连海,霍岩.绿豆、红枣复合酸牛乳饮料的研制[J].粮油加工,2014(3):49-52,57. |
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| 作者姓名： | 王晓英 刘长姣 段连海 霍岩 |
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| 作者单位： | [1]吉林工商学院食品工程分院,吉林长春130062 [2]吉林酒精工业集团有限公司,吉林长春130000 [3]吉林省粮油卫生检验监测站,吉林长春130061 |
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| 基金项目： | 吉林省教育厅项目（2008277） |
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| 摘 要： | 以绿豆、红枣、酸奶为主要原料,研制绿豆、红枣复合酸牛乳饮料。以饮料感官指标为考察标准,通过单因素试验和正交试验确定饮料最佳工艺条件:绿豆汁和红枣汁的混合比例为6∶4(V/V),混合汁添加量为20mL/100mL,蔗糖添加量为10g/100mL,柠檬酸添加量为0.10g/100mL;稳定剂为CMC-Na、卡拉胶组成的复合稳定剂,添加量分别为0.3g/100mL和0.01g/100mL;单甘酯为乳化剂,添加量为0.05g/100mL。该产品营养全面,具有独特风味和较好的保健功能,有较高的推广价值。
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| 关 键 词： | 饮料 绿豆 红枣 酸奶 |
Development of Compound Beverage of Mung Bean,Jujube and Yoghurt |
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| Wang Xiaoying,Liu Changjiao,Duan Lianhai,Huo Yan.Development of Compound Beverage of Mung Bean,Jujube and Yoghurt[J].Cereals and Oils Processing,2014(3):49-52,57. |
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| Authors: | Wang Xiaoying Liu Changjiao Duan Lianhai Huo Yan |
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| Affiliation: | 1.Branch of Food Engineering, Jilin Bzasiness and Technology College , Changc hun City, Jilin Province 130062 2.Jilin A icohol lrutustry Group Company Limited, Changchun City, JilinProvince 130062 3.Grain and Oil Inspection Station of Jilin Province, Changchun City,Jilin Province 130061 ) |
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| Abstract: | Mung bean, jujube and yogurt were chosen as raw materials to develop beverage. Optinmm formula of beverage was conformed to single factor test and orthogonal test by sensory evaluation. Optimum fi）rmula of beverage were as follows, mung bean juice and jujube juice ratio of 6：4 （V/V）, mixed juice amount of 20 mL/100mL, sucrose content of 10g/100mL, citric acid content of 0.10-100mL. CMC-Na and earrageenan were chosen as stabilizer with amount of 0.3-100mL and 0.01-100mL, respectively. Monoglycerides was used as stabilizer with amount of 0.05g/100mL. Product had nutritionally complete, unique flavor and better health function. So it had high promotional value. |
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| Keywords: | Beverage Mung Bean Jujube Yoghurt |
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