학술논문
山药南瓜复合乳饮料的工艺研究 / Process Research of Yam and Pumpkin Compound Milk Drink
Document Type
Academic Journal
Author
Source
饮料工业 / The Beverage Industry. 26(6):42-49
Subject
Language
Chinese
ISSN
1007-7871
Abstract
以山药、南瓜和全脂奶粉为原料,通过单因素实验和正交试验设计的方法,研究了山药南瓜复合乳饮料的加工工艺和最佳配方.本实验进行了南瓜浆的打浆时间,山药浆的打浆时间,南瓜浆与山药浆的比例,混合原浆与全脂牛奶的比例,复合稳定剂(黄原胶∶羧甲基纤维素钠=1∶1)的添加量,白砂糖的添加量的单因素实验,并在此基础上选择南瓜浆与山药浆的比例,混合原浆与全脂牛奶的比例,复合稳定剂的添加量,白砂糖的添加量进行了正交试验,得到了在南瓜浆与山药浆的比例为 3∶1,混合原浆与全脂牛奶的比例为 1∶1,复合稳定剂的添加量为 0.125%,白砂糖的添加量为 4%时,山药南瓜复合乳饮料具有南瓜、山药和牛奶的香味,质地均匀,没有分层现象,口感细腻润滑.其可溶性固形物为 13.0%,蛋白质含量为 2.39g/100g,菌落总数为 8.9×103CFU/mL.本实验研发的一款新型复合乳饮料,符合大多数人的口味,口感好,味道佳,蛋白质含量高.
Using yam,pumpkin and whole milk powder as raw materials,this subject studied the processing technology and optimal formula of yam-pumpkin compound milk beverage through a single factor experiment and orthogonal experiment design.In this experiment,the single factor experiment of the beating time of pumpkin pulp,the beating time of yam pulp,the ratio of pumpkin pulp to yam pulp,the ratio of mixed puree to whole milk,compound stabilizer(Xanthan gum∶Carboxymethylcellulose sodium=1∶1),the added amount of white granulated sugar were carried out,and on this basis,the ratio of pumpkin pulp to yam pulp,the ratio of mixed puree to whole milk,the added amount of compound stabilizer,and the added amount of white granulated sugar were selected.Orthogonal experiments were carried out,and it was obtained that the ratio of pumpkin pulp to yam pulp was 3∶1,the ratio of mixed puree to whole milk was 1∶1,the addition amount of compound stabilizer was 0.125%,and the addition amount of white granulated sugar was 4%,the yam-pumpkin compound milk beverage has the aroma of pumpkin,yam and milk,the texture is uniform,there is no layering phenomenon,and the taste is delicate and smooth.The soluble solids were 13.0%,the protein content was 2.39g/100g,and the total number of colonies was 8.9×103CFU/mL.This experiment not only developed a new type of compound milk drink,but also this compound milk drink meets the taste of most people,with good taste,high protein content,dual effects of pumpkin and yam,and high nutritional value.
Using yam,pumpkin and whole milk powder as raw materials,this subject studied the processing technology and optimal formula of yam-pumpkin compound milk beverage through a single factor experiment and orthogonal experiment design.In this experiment,the single factor experiment of the beating time of pumpkin pulp,the beating time of yam pulp,the ratio of pumpkin pulp to yam pulp,the ratio of mixed puree to whole milk,compound stabilizer(Xanthan gum∶Carboxymethylcellulose sodium=1∶1),the added amount of white granulated sugar were carried out,and on this basis,the ratio of pumpkin pulp to yam pulp,the ratio of mixed puree to whole milk,the added amount of compound stabilizer,and the added amount of white granulated sugar were selected.Orthogonal experiments were carried out,and it was obtained that the ratio of pumpkin pulp to yam pulp was 3∶1,the ratio of mixed puree to whole milk was 1∶1,the addition amount of compound stabilizer was 0.125%,and the addition amount of white granulated sugar was 4%,the yam-pumpkin compound milk beverage has the aroma of pumpkin,yam and milk,the texture is uniform,there is no layering phenomenon,and the taste is delicate and smooth.The soluble solids were 13.0%,the protein content was 2.39g/100g,and the total number of colonies was 8.9×103CFU/mL.This experiment not only developed a new type of compound milk drink,but also this compound milk drink meets the taste of most people,with good taste,high protein content,dual effects of pumpkin and yam,and high nutritional value.