[Objective] This study was conducted to develop a new kind of ginseng walnut composite milk beverage. [Method] The flavor and emulsifier and stabilizer in ginseng walnut milk beverage were investigated by sensory eval...[Objective] This study was conducted to develop a new kind of ginseng walnut composite milk beverage. [Method] The flavor and emulsifier and stabilizer in ginseng walnut milk beverage were investigated by sensory evaluation and stability test. [Result] The amounts of ginseng extract, sucrose, complex emulsifier, sodium caseinate and carrageenan stabilizer added in the beverage were 20%, 6%, 0.3%, 0.4% and 0.1%, respectively. The complex emulsifier consisted of monoglyceride and sucrose fatty acid ester with a ratio of 1：2. The ginseng walnut milk prepared according to this process tastes fine and smooth with unique ginseng flavor, as well as good stability. [Conclusion] This study could provide good reference for develop- ment and production of ginseng walnut composite milk beverage.展开更多
文摘[Objective] This study was conducted to develop a new kind of ginseng walnut composite milk beverage. [Method] The flavor and emulsifier and stabilizer in ginseng walnut milk beverage were investigated by sensory evaluation and stability test. [Result] The amounts of ginseng extract, sucrose, complex emulsifier, sodium caseinate and carrageenan stabilizer added in the beverage were 20%, 6%, 0.3%, 0.4% and 0.1%, respectively. The complex emulsifier consisted of monoglyceride and sucrose fatty acid ester with a ratio of 1：2. The ginseng walnut milk prepared according to this process tastes fine and smooth with unique ginseng flavor, as well as good stability. [Conclusion] This study could provide good reference for develop- ment and production of ginseng walnut composite milk beverage.
