Abstract: A dairy beverage was developed mainly from ginseng roots and milk powder. One-facor-at-a-time and orthogonal array design experiments were used for formulation optimizatio of the dairy beverage based on stability and sensory score. Four factors in decreasing order of their effect on its quality were ginseng powder granulity, citric acid concentration, ginseng powder concentration and xanthan gum concentration. The optimum beverage formulation was milk powder 5%, soft sugar 8%, ginseng powder 0.3%, xanthan gum 0.20%, citric acid 0.15%, and ginseng powder granulity 0.076 mm. The beverage obtained under these condiitons was stable and abundant in nutrients and had a pure taste without bitterness.

Key words: ginseng；milk beverage；stability；flavor

摘要： 以人参和乳粉为主要原料生产人参乳饮料.以产品的稳定性和感官评分作为考察指标,通过单因素及正交试验研究人参乳饮料的最佳工艺配方.结果表明:对产品品质影响最大的因素是人参粉粒度,其次为柠檬酸添加量,再次为人参粉添加量,黄原胶添加量影响最小,最佳条件为乳粉添加量5％、绵白糖添加量8％、人参粉添加量0.3％、黄原胶添加量0.20％、柠檬酸添加量0.15％、人参粉粒度0.076mm.按此条件生产的人参乳饮料稳定性良好,无苦味,风味纯正,营养丰富.

关键词: 人参；乳饮料；稳定性；风味