摘要
采用正交试验的方法研究山羊奶饮料的加工配方和稳定性,筛选了橘枣山羊奶的加工工艺配方。结果表明:①橘枣山羊奶的加工工艺:橘皮、大枣→清洗→浸泡→水煮→保温浸提→过滤→留汁→添加过滤灭菌的有羊奶调配→均质→罐装→灭菌→成品;②橘皮,大枣的固水比均为:1:3;③橘枣山羊奶最佳配方为:枣汁8%,橘皮汁8%,鲜羊奶40%,纯净水40%,白砂糖4%;④复合稳定剂的添加量是:羧甲基纤维素钠(CMC):0.04%,蔗糖酯0.12%,黄原胶0.08%;⑤复合酸味剂添加量0.5%。
Abstract： The processing formula and the stability of the goat milk yoghurt with syrup of orange and jujube juice has been investigated through orthogonal experiment. The processing techincs and the prescription of syrup of orange and jujube juice goat milk were described with following steps： ①The processing technics of syrup of orange and jujube juice goat milk was： cedrate.j uj ube→ clean→ sock→ poach→filtering→syr up of orange, j uj ube juice→adding goat milk and mixing→homogenization→filling→sterilization→product;②cedrate.jujube and the water all of 1 ： 3; ③The optimum formula of the syrup of orange and jujube juice goat milk composed of 8% jujube juice, 8% syrup of orange,40% goat milk, 40% clean water, 40/00 sugar; ④The stabilizer compound included 0. 04% CMC, 0.12% sucrose fatty acid esters, 0.08% xanthan gum;⑤The sour agent compound recruitment was 0. 5 %.
出处
《畜牧兽医杂志》
2008年第4期52-54,共3页
Journal of Animal Science and Veterinary Medicine
基金
国家863项目(2007AA10Z167)
国家科技支撑计划(2006BADA11)
关键词
橘皮汁
枣汁
山羊酸乳
加工工艺
Syrup of orange
J uj ube juice
Goat milk Yoghurt
Technics
