Preparation of Milk Beverage with Ginger Juice and Brown Sugar

doi:10.7506/spkx1002-6630-201112072

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

• Technology Application • Previous Articles Next Articles

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. 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

Abstract

CLC Number:

TS252.42

MEI Fang，LI Xiang-dong，YANG Jian-hui，QIAO Cheng-ya，WANG Yin-yu. Preparation of Milk Beverage with Ginger Juice and Brown Sugar[J]. FOOD SCIENCE, 2011, 32(12): 327-330.

[1]	CAI Weiqi, ZUO Wenwen, LU Yang, HUANG Shengliang, LI Cunyu,, ZHENG Yunfeng,, PENG Guoping. HPLC Fingerprinting and Chemical Pattern Recognition of Brown Sugar, White Granulated Sugar, Red Granulated Sugar and Black Sugar [J]. FOOD SCIENCE, 2021, 42(6): 250-255.
[2]	XU Lingjun, YUAN Yiming, FENG Aiguo, DENG Jian, HU Xiaoping. Comparative Studies on Physical and Chemical Properties of Traditional Brown Sugar and Refined Brown Granulated Sugar [J]. FOOD SCIENCE, 2018, 39(7): 125-130.
[3]	ZHAO Wen, TENG Junwei, ZHANG Jian, ZHAO Xiao, JIANG Yunyun, YANG Zhennai. Production of Exopolysaccharide by Fermentation with Bacillus amyloliquefaciens GSBa-1, Its Rheological Characterization and Application [J]. FOOD SCIENCE, 2017, 38(16): 1-9.
[4]	YIN Yong-qi1, WU Jin-xian1, LIU Chun-quan2, LI Da-jing2, YANG Run-qiang1, GU Zhen-xin1,*. Starch Properties of Germinating Maize (Zea mays L.) under Hypoxia Stress and Development of GABA-Enriched Maize Beverage [J]. FOOD SCIENCE, 2014, 35(6): 234-239.
[5]	FU Liang. Determination of Heavy Metal Elements in Carboxymethyl Cellulose Sodium as a Food Stabilizer by Inductively-Coupled Plasma Mass Spectrometry with Octopole Reaction System [J]. FOOD SCIENCE, 2013, 34(10): 268-271.
[6]	. Effects of Four Common Stabilizers Combined with Silk Fibroin on Viscosity and Water-Holding Capacity of Stirred Yogurt [J]. FOOD SCIENCE, 2012, 33(21): 136-140.
[7]	. Development of Black Raspberry Milk Beverage [J]. FOOD SCIENCE, 2012, 33(16): 324-328.
[8]	. Optimization of Stabilizer Formula for Peanut-Soybean Beverage by Principal Component Analysis [J]. FOOD SCIENCE, 2012, 33(14): 318-320.
[9]	LI Yuan-hu，WANG Hua. Optimization of Orange Juice Milk Formulation [J]. FOOD SCIENCE, 2011, 32(2 ): 318-323.
[10]	LI Xiang-dong，LI Juan. Effects of Stabilizers on Stability of Milk Beverage Evaluated by Particle Size Analysis [J]. FOOD SCIENCE, 2011, 32(13): 58-61.
[11]	XU Bin，LI Hui-xing. Development of a Complex Stabilizer for Peanut Protein Beverage [J]. FOOD SCIENCE, 2010, 31(20): 58-60.
[12]	HANG Feng1 GUO Ben-heng1,* MENG Ling-jie1 REN Lu1 GONG Guang-yu1 WANG Yin-yu1 CHEN Wei2. Comparison among Three Compound Stabilizers of Ultra Heat Treated (UHT) Milk by Back Scattering Turbidity Technique [J]. FOOD SCIENCE, 2009, 30(7): 36-39.
[13]	LUO Ling-quan. Study on Stability of Formulated Sour Milk Drink with Mixed Stabilizers [J]. FOOD SCIENCE, 2009, 30(6 ): 288-291.
[14]	GUO Cheng-jin，ZHAO Run. Study on Protoplast Preparation and Regeneration of Cordyceps sinensis [J]. FOOD SCIENCE, 2009, 30(5): 166-170.
[15]	MA Cheng-jin1，HUANG Qun1，YAO Mao-jun1，SUN Shu-guo1，XIE Gui-ping1，MA Mei-hu2. Preparation of Quail Egg Fermented Milk Beverage [J]. FOOD SCIENCE, 2009, 30(24 ): 480-483.

Preparation of Milk Beverage with Ginger Juice and Brown Sugar

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments