Abstract: The aim of this study was to optimize the formulation of a milk beverage with added proanthocyanidins from purple corn by one-factor-at-a-time and orthogonal array design methods. Beverage samples with different proportions of white soft sugar, milk powder, CMC and citric acid were examined for stability and sensory attributes. The results showed that the milk beverage formulated from 6% soft sugar, 3% milk powder, 0.10% CMC and 0.15% citric acid was stable and had a pure taste and an excellent quality.

Key words: purple corn; proanthocyanidins; milk beverage

摘要： 对黑玉米原花青素乳饮料的配方进行优化,采用单因素试验分析绵白糖、乳粉、CMC及柠檬酸的添加量对产品品质的影响,以产品的感官评分及稳定性为考核指标进行L9(34)正交试验,确定黑玉米原花青素乳饮料的最佳配方.结果表明:当绵白糖添加加量6％、乳粉添加量3％、CMC添加量0.15％、柠檬酸的添加量0.10％时,制备的黑玉米原花青素乳饮料稳定性最好,风味纯正、品质优良.

关键词: 黑玉米；原花青素；乳饮料