酸性调配型含乳饮料的酸味感要求及影响酸味感的主要因素研究

研究了酸性调配型含乳饮料的酸味感应符合的要求及影响酸味感的主要因素。结果表明，该饮料的酸味感应符合香味协调、柔和不失清爽、快速、持久、强度适中的要求；影响因素主要有ｐＨ、甜酸比、增稠剂用量、酸味剂组成及还原乳添加量。适宜的ｐＨ、甜酸比、增稠剂用量依次为３．８￣３．９、５９￣６０、０．１５％￣０．２％；适宜的酸味剂组成要根据不同的还原乳添加量而定，而还原乳添加量为２０％、３０％、４０％的情况下，适宜

Research on the requirements for the sourness in a formulated acidic milk-containing beverage and the main factors influencing the taste

The requirements for the sourness in a formulated acidic milk-containingbeverage and the main factors influencing the taste are studied in the paper. The resultsshow that the sourness in the beverage should meet the requirements of pleasantness,mildness, fast action, long duration and medium strength without the absence of freshnessand coolness. The main factors influencing the taste include pH, sweetness-sourness ratio,the amount of thickeners, the composition of acids and the amount of reduced milk added tothe beverage. The appropriate parameters for pH, sweetness-sourness ratio and the amountof thickeners are 3.8 ～3.9, 59～60 and 0.15%～0.20%, respectively. The suitablecomposition of acids should depend on the amount of reduced milk that is added to thebeverage. With the amount of reduced milk as 20%, 30% and 40%, respectively, thecorresponding compositions of acids (citric acid∶lactic acid∶malic acid) are 30∶45∶25,20∶55∶25and 10∶65∶25 (milk fragrance type) and 40∶35∶25, 30∶45 ∶25 and 20∶55∶25(fruit-milk fragrance type).