黑木耳核桃复合乳饮料的研制

以黑木耳、核桃仁为主要原料,加工成一种新型复合乳饮料。通过复配试验和正交试验对饮料的配方和稳定性进行研究,得到最佳配方为:原汁含量8%,黑木耳汁与核桃乳的比例为4∶6,白砂糖7%,柠檬酸0.2%;复合乳化稳定剂的添加量为:CMC-Na 0.10%,黄原胶0.15%,单甘脂0.05%,蔗糖酯0.20%。

Study on the Compound Milk Drink of Auricularia auricula and Walnut

The new compound milk beverage was produced by using Auricularia auricula and walnuts as the raw materials.The recipe and stability of the compound beverage were studied through compositional formulation tests and orthogonal tests,the best recipe was the composite juice content of 8%,4:6 ratio of Auricularia auricula to walnut,7% sucrose,0.2% citric acid.The optimum combination of compound emulsion stabilizer was 0.10% sodium carboxymethyl cellulose,0.15% xanthan gum,0.05% monoglyceride and 0.20% sucrose esters.