食品科学 ›› 2011, Vol. 32 ›› Issue (12): 327-330.doi: 10.7506/spkx1002-6630-201112072

• 技术应用 • 上一篇    下一篇

姜汁红糖牛奶的生产

梅 芳,李向东,杨建辉,乔成亚王荫榆   

  1. 1.光明乳业股份有限公司技术中心,乳业生物技术国家重点实验室 2.北京光明健能乳业有限公司
  • 出版日期:2011-06-25 发布日期:2011-06-10
  • 基金资助:
    “十一五”国家科技支撑计划项目(2006BAD04A14)

Preparation of Milk Beverage with Ginger Juice and Brown Sugar

MEI Fang1,LI Xiang-dong1,YANG Jian-hui2,QIAO Cheng-ya1,WANG Yin-yu1   

  1. 1. State Key Laboratory of Dairy Biotechnology, Technology Center of Bright Dairy and Food Co. Ltd., Shanghai 200436, China; 2. Beijing Bright Dairy Jianneng Co. Ltd., Beijing 101300, China
  • Online:2011-06-25 Published:2011-06-10

摘要: 以牛奶为原料,添加生姜汁和红糖,研究姜汁红糖牛奶的配方和加工工艺。结果表明:姜汁10%、红糖3%、牛奶70%的组合所得产品风味最佳。在卡拉胶0.02%、果胶0.03%和蔗糖酯0.05%乳化稳定剂的复配下,产品的口感和稳定性表现最好,可以应用于生产实践。

关键词: 姜汁, 红糖, 稳定剂, 含乳饮料

Abstract: In this study, a milk beverage with ginger juice and brown sugar was developed and its formula was optimized. The results indicated that the best flavor, taste and stability were achieved when the beverage was composed of 10% ginger, 3% brown sugar and 70% milk and a stabilizer containing 0.02% carrageenan, 0.03% pectin and 0.05% sucrose.

Key words: ginger juice, brown sugar, stabilizer, milk beverage

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