Abstract:

Defatted milk powder and Zhenjiang white vinegar were used as the major materials to prepare the milk-vinegar beverage. The effects of other ingredients and their addition amounts on the stability, taste and flavor of milk-vinegar beverage were explored through single factor and orthogonal experiments. The optimal formula of milk-vinegar beverage were composed of 4% defatted milk powder, 7% sugar, 0.4% CMC-NaFH9, 0.1% xanthan gum, 0.02% acesulfame-K, 0.15% citric acid and 4 mL/100g white vinegar, respectively. The developed milk-vinegar beverage was characteristics of delicious taste, sweet and sour, rich nutrients, unique flavor and special aroma of milk and vinegar.

Key words: milk-vinegar beverage, formulation, development