姜汁凝乳保健饮料的研制

本实验将鲜牛乳和姜汁制成姜汁凝乳,然后与葛根粉、核桃粉进行科学调配与优化,制得姜汁凝乳保健饮料。结果表明,以质构特性和感官评价为检测指标,优化出姜汁凝乳的最佳工艺条件为姜汁添加量为30%、凝乳温度75℃、滴定酸度28°T、钙离子添加量0.25%。利用正交试验设计,确定姜汁凝乳保健饮料的最佳配方为姜汁凝乳、葛根粉汁、核桃粉汁添加量分别为40%、25%、15%(质量分数);产品最佳增稠剂由槐豆胶、卡拉胶、黄原胶混合而成,其添加总量为0.2%,三者添加比例为3∶4∶2。

Functional Beverage of Ginger Milk Curd

Ginger milk curd beverage is produced and optimized with ginger milk curd, which is the product of ginger milk and fresh milk, and pueraria powder and walnut powder. With the index of texture properties and sensory evaluation, the optimal condition is determined as a result of the research： volume of ginger milk curd added is 30%; curding temperature is 75℃ ; titration acidity is 28°T; volume of calcium ion is 0.25%. The optimal formula is suggested as the result of orthogonal experiments with ginger milk curd, pueraria powder and walnut powder of 40%, 25% ,and 15%（quality fraction）, respectively. The best thickener, accounting for 0.2%, is a mixture of locust bean gum, carrageenan and xanthan gum in the ratio of 3 to 4 to 2.