【摘要】 以香蕉汁、纯奶为主要原料,通过酶解、调配、包装、杀菌、检验等工序研制果味复合乳饮料,通过单因素和正交试验对香蕉复合乳饮料的配方及稳定性进行研究。结果表明:香蕉汁7%,纯奶80%,白砂糖5%,山梨糖醇5%,纯水补足至100%时,产品品质最优;在以上配方中添加卡拉胶0.04%,分子蒸馏单甘脂0.10%、蔗糖脂肪酸脂0.15%时,产品稳定性最好。研制的香蕉复合乳饮料色泽呈浅乳黄色,口感柔和,营养丰富,香蕉味浓郁。更多还原

【Abstract】 The banana juice and pure milk were used as the main raw material to prepare a furity coumpound milk beverage through enzymatic hydrolysis,blending,packaging,sterilization,inspection. The optimum formula and stabilizer of this banana compound milk beverage were determined by single factor and orthogonal experiment.The results showed that the best quality of beverage was as followed:banana juice 7 %,pure milk80 %,sugar 5 %,sorbitol 5 %,pure water was added to 100 %.The best stabilizer compositional formulation was as follows:carrageenan 0.04 %,molecular distillation monoglyceride 0.10 %,sucrose fatty acid ester 0.15 %.The banana compound milk beverage is light yellow in color,soft in taste,rich in nutrition and banana flavor.更多还原