黑树莓乳饮料的研制

摘要

以黑树莓果汁和牛乳为主要原料,采用L9（34）正交试验设计和单纯形重心设计分别对黑树莓乳饮料原料配比以及复合稳定剂配比进行优化研究。结果表明：黑树莓果汁8%、鲜牛乳35%、蔗糖6%时,产品风味最佳,感官评分为92分;CMC 0.129%、黄原胶0.037%、瓜尔豆胶0.084%时,产品稳定性最好,其沉淀率为2.77%。%Black raspberry juice and fresh milk were mainly used to develop a black raspberry milk beverage. An L9（34） orthogonal array design was employed to optimize its formulation, and its composite stabilizer was optimized using simplex-centroid design. The results showed that the combination of 8% black raspberry juice, 35% fresh milk and 6% sucrose resulted in the best product quality with a sensory evaluation score of 92. The best stability was obtained using a composite stabilizer composed of 0.129% CMC, 0.037% xanthan gum and 0.084% guar gum, resulting in a minimum precipitation rate of 2.77%.