【摘要】 研究了酸性调配型含乳饮料的酸味感应符合的要求及影响酸味感的主要因素。结果表明 ,该饮料的酸味感应符合香味协调、柔和不失清爽、快速、持久、强度适中的要求 ;影响因素主要有pH、甜酸比、增稠剂用量、酸味剂组成及还原乳添加量。适宜的pH、甜酸比、增稠剂用量依次为 3 8～ 3 9、 59～ 60、 0 1 5%～ 0 2 % ;适宜的酸味剂组成要根据不同的还原乳添加量而定 ,在还原乳添加量为 2 0 %、 30 %、 4 0 %的情况下 ,适宜的酸味剂组成 (柠檬酸∶乳酸∶苹果酸 )依次为 30∶4 5∶2 5、 2 0∶55∶2 5、1 0∶65∶2 5(奶香型 )和 4 0∶35∶2 5、 30∶4 5∶2 5、 2 0∶55∶2 5(果奶香型 )。更多还原

【Abstract】 The requirements for the sourness in a formulated acidic milk-containing beverage and the main factors influencing the taste are studied in the paper. The results show that the sourness in the beverage should meet the requirements of pleasantness, mildness, fast action, long duration and medium strength without the absence of freshness and coolness. The main factors influencing the taste include pH, sweetness-sourness ratio, the amount of thickeners, the composition of acids and the amount of reduced milk added to the beverage. The appropriate parameters for pH, sweetness-sourness ratio and the amount of thickeners are 3.8 ～3.9, 59～60 and 0.15%～0.20%, respectively. The suitable composition of acids should depend on the amount of reduced milk that is added to the beverage. With the amount of reduced milk as 20%, 30% and 40%, respectively, the corresponding compositions of acids (citric acid∶lactic acid∶malic acid) are 30∶45∶25,20∶55∶25 and 10∶65∶25 (milk fragrance type) and 40∶35∶25, 30∶45 ∶25 and 20∶55∶25 (fruit-milk fragrance type).更多还原