| 正交试验优化人参乳饮料生产工艺 |
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| 引用本文： | 张飞俊,张琴,姚佳,王大为.正交试验优化人参乳饮料生产工艺[J].乳业科学与技术,2013,36(2):14-18. |
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| 作者姓名： | 张飞俊 张琴 姚佳 王大为 |
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| 作者单位： | 吉林农业大学食品科学与工程学院,吉林长春,130118 |
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| 基金项目： | 吉林省教育厅"十二五"科学技术研究项目 |
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| 摘 要： | 以人参和乳粉为主要原料生产人参乳饮料.以产品的稳定性和感官评分作为考察指标,通过单因素及正交试验研究人参乳饮料的最佳工艺配方.结果表明:对产品品质影响最大的因素是人参粉粒度,其次为柠檬酸添加量,再次为人参粉添加量,黄原胶添加量影响最小,最佳条件为乳粉添加量5％、绵白糖添加量8％、人参粉添加量0.3％、黄原胶添加量0.20％、柠檬酸添加量0.15％、人参粉粒度0.076mm.按此条件生产的人参乳饮料稳定性良好,无苦味,风味纯正,营养丰富.
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| 关 键 词： | 人参 乳饮料 稳定性 风味 |
Process Optimization of the Development of Ginseng Milk Beverage by Orthogonal Array Design |
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| ZHANG Fei-jun
,
ZHANG Qin
,
YAO Jia
,
WANG Da-wei.Process Optimization of the Development of Ginseng Milk Beverage by Orthogonal Array Design[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2013,36(2):14-18. |
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| Authors: | ZHANG Fei-jun ZHANG Qin YAO Jia WANG Da-wei |
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| Institution: | (College of Foods Science and Engineering, Jilin Agricultural University, Changchun 130118, China) |
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| Abstract: | A dairy beverage was developed mainly from ginseng roots and milk powder. One-facor-at-a-time and
orthogonal array design experiments were used for formulation optimizatio of the dairy beverage based on stability and
sensory score. Four factors in decreasing order of their effect on its quality were ginseng powder granulity, citric acid
concentration, ginseng powder concentration and xanthan gum concentration. The optimum beverage formulation was
milk powder 5%, soft sugar 8%, ginseng powder 0.3%, xanthan gum 0.20%, citric acid 0.15%, and ginseng powder
granulity 0.076 mm. The beverage obtained under these condiitons was stable and abundant in nutrients and had a pure
taste without bitterness. |
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| Keywords: | ginseng milk beverage stability flavor |
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