调配型啤特果乳饮料配方及稳定性研究

摘要

为开发啤特果乳饮料，以啤特果汁、牛奶、白砂糖、柠檬酸及稳定剂为主要原料，采用单因素试验和正交试验对啤特果乳饮料配方、稳定剂配比、均质条件进行了研究.结果表明：啤特果汁20%，牛奶40%，白糖4%，柠檬酸0.15%，复配稳定剂用量0.3%(明胶∶羧甲基纤维素纳(FH9-CMC)2∶3)、软化水35.55%，均质压力为20.0 MP a的条件下，所生产的啤特果乳饮料口感、风味及稳定性好.成品经临夏州质量技术监督检测所检测，各指标含量符合 GB/T 21732-2008的规定.%In order to develop a beverage of Piteguo j uice mixed with milk,Piteguo j uice,milk,sugar, citric acid and stabilizer were used as the main raw materials.A formula,stabilizer complex proportion and homogenization conditions were studied by single-factor and orthogonal test.The results showed that a beverage was developed with Piteguo juice at 20%,milk at 40%,sugar at 4%,citric acid at 0.15%,stabiliz-er (gelatin∶FH9-CMC 2∶3)at 0.3%,water at 35.55%,homogenization at 20.0 MPa.The mixed beverage had delicate taste and good stability.Product was detected by Linxia Bureau of Quality and Technical Su-pervision and conformed to GB/T 21732-2008.