| 红枣牛奶复合饮料的研制 |
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| 引用本文： | 张雪梅,代绍娟,刘艳怀,雷勇,尹俊涛.红枣牛奶复合饮料的研制[J].饮料工业,2014(6):21-23. |
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| 作者姓名： | 张雪梅 代绍娟 刘艳怀 雷勇 尹俊涛 |
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| 作者单位： | 石河子开发区神内食品有限公司; |
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| 摘 要： | 以红枣、牛奶为主要原料研制成红枣牛奶复合饮料。通过单因素实验和正交试验可以得出红枣牛奶复合饮料的最佳配方为牛奶加入量为50%,红枣浆加入量为17%,白砂糖添加量为4.0%,柠檬酸的加量为0.2%。用该配方制成的复合饮料酸甜适口,具有浓郁的红枣香气和牛奶的奶香味,是集营养和保健于一体的饮品。
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| 关 键 词： | 红枣 牛奶 复合饮料 |
The Research of Jujube Milk Compound Beverage |
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| Affiliation: | ZHANG Xue-mei, DAI Shao-juan, LIU Yan-huai, LEI Yong, Y1N Jun-tao ( Shihezi Development Zoon Shennei Food Corporation, Shizinei 832000, China) |
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| Abstract: | Jujube and milk was used as raw materials to produce jujube milk beverage. According to single factor experiment and orthogonal experiment, the optimum formula was as following： milk 50%, jujube 17%, white granulated sugar 4.0%, and citric acid 0.2%. The beverage tasted the best in such a formula with smell of jujube and milk. It is a kind of nutritious and healthy natural drink. |
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| Keywords: | jujube milk compound beverage |
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