紫薯乳饮料的研制

摘要

In this paper, a kind of milk beverage was studied, and the optimal formula and technology which were ascertained by orthogonal experiments were as follows:purple sweet juice 6%, white sugar 5%, defatted milk powder 3%, compound stabilizing agent which were made with 0.1%agaropectin , 0.1%xanthan gum and 0.1 % CMC, compound colour fixatives which were made with 0.05 % vitamin C,0.1 % citric acid and 1.0%salt, homogenizing pressure 18 MPa, homogenizing temperature 60℃.%对紫薯乳饮料配方和工艺进行了研究，经正交试验确定紫薯乳饮料的最佳配方为：6%的紫薯汁﹑5%的白砂糖﹑3%的脱脂奶粉﹑复合稳定剂为0.1%琼脂、0.1%黄原胶和0.1%CMC，产品加工工艺的最佳组合是：护色剂为0.05%VC与0.1%柠檬酸和1.0%食盐的溶液、均质压力18 MPa﹑均质温度60℃。