正交试验优化人参乳饮料生产工艺

doi:10.15922/j.cnki.jdst.2013.02.004

乳业科学与技术 ›› 2013, Vol. 36 ›› Issue (2): 14-18.DOI: 10.15922/j.cnki.jdst.2013.02.004

正交试验优化人参乳饮料生产工艺

张飞俊, 张琴, 姚佳, 王大为

吉林农业大学食品科学与工程学院,吉林长春,130118

出版日期:2013-04-30 发布日期:2022-02-22
基金资助:
吉林省教育厅"十二五"科学技术研究项目(吉教科合字2013第53号)

Process Optimization of the Development of Ginseng Milk Beverage by Orthogonal Array Design

ZHANG Fei-jun, ZHANG Qin, YAO Jia, WANG Da-wei

(College of Foods Science and Engineering, Jilin Agricultural University, Changchun 130118, China)

Published:2013-04-30 Online:2022-02-22

摘要/Abstract

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

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

中图分类号:

TS275.4

张飞俊, 张琴, 姚佳, 王大为. 正交试验优化人参乳饮料生产工艺[J]. 乳业科学与技术, 2013, 36(2): 14-18.

ZHANG Fei-jun, ZHANG Qin, YAO Jia, WANG Da-wei. Process Optimization of the Development of Ginseng Milk Beverage by Orthogonal Array Design[J]. Journal of Dairy Science and Technology, 2013, 36(2): 14-18.

[1]	金凤石, 赵鑫, 王大为. 正交试验优化玉木耳乳饮料生产工艺[J]. 乳业科学与技术, 2016, 39(2): 11-16.
[2]	徐玉娟, 李娜, 王大为. 脱脂玉米胚蛋白乳饮料工艺优化[J]. 乳业科学与技术, 2015, 38(4): 4-8.
[3]	邵士凤, 刘洋, 提伟钢. 褐色乳酸菌饮料加工工艺优化[J]. 乳业科学与技术, 2014, 37(3): 1-4.
[4]	宋爽, 王大为. 正交试验优化黑玉米原花青素乳饮料配方[J]. 乳业科学与技术, 2014, 37(2): 19-23.
[5]	陈钢;简素平;徐静;汪海利. 苹果汁发酵乳饮料的研制[J]. 乳业科学与技术, 2012, 35(1): 32-35.

正交试验优化人参乳饮料生产工艺

Process Optimization of the Development of Ginseng Milk Beverage by Orthogonal Array Design

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 5

编辑推荐

Metrics