麦胚芹菜复合乳饮料配方及加工工艺

摘要

以麦胚、芹菜、奶粉等为原料，通过干燥、浸泡、打浆、制作、护绿等工艺制作复合乳饮料，经过单因素及正交优化试验，确定麦胚芹菜复合乳饮料的最佳配方为：麦胚浆24%、芹菜汁2.5%、食盐0.05%、蔗糖4%、柠檬酸0.05%、全脂奶粉3%、CMC 0.09%，单甘油脂肪酸酯0.075%、蔗糖脂肪酸酯0.075%、柠檬酸0.025%；经70℃保持10 min预热后，采用胶体磨均质机对产品进行均质，通过90℃、15 min对产品进行杀菌处理，所制得麦胚芹菜复合乳饮料具有较好的感官品质。%The recipe and the producing method of the compound beverage which is made of celery, milk, wheat germ and other raw materials were tested in this article. The recipe of the compound beverage was ob-tained as follow:wheat germ plasma of 24%, celery juice of 2.5%, salt of 0.05%, cane sugar of 4%, citric acid of 0.05%, milk powder of 3%, CMC of 0.09%, glycerin fatty acid ester of 0.075%, sucrose fatty acid ester of 0.075%, citric acid of 0.025%. After preheating at 70℃for 10 min and homogenizing, the compound beverage was heated to 90℃and maintained for 15 min for purpose of sterilizion.