香蕉燕麦复合型果奶的研制

Study on the banana-oat compound fruit milk

中文关键词:  香蕉  燕麦  复合果奶  生产工艺

英文关键词:banana  oat  composite fruit milk  production process

中文摘要:

      目的 为了赋予果奶饮品的营养性和多样性, 本实验通过将香蕉和燕麦与牛奶复合的工艺, 研制出一款营养丰富、健康方便的果奶饮料。方法 采用单因素试验和正交实验, 对香蕉燕麦复合型果奶生产工艺及其稳定性进行研究。结果 通过研究表明, 当香蕉浆添加量为5.3%, 蔗糖添加量为2.12%, 燕麦浆添加量为3.9%, 柠檬酸添加量0.4%时, 得到最佳优化水平; 稳定剂在添加总量为0.6%的前提下, 三种复合稳定剂的比例为0.2%果胶: 0.2%CMC-Na: 0.15%柠檬酸三钠=1:1:1时, 能够获得良好的稳定效果。结论 采用本研究的方法制作得香蕉燕麦复合型果奶,口感细腻、风味突出。

英文摘要:

      Objective In order to give nutritional and diversity of fruit milk drink, this study developed a kind of fruit milk drink with banana, oat and milk as raw materials. Methods By single factor experiment and orthogonal experiment, the banana-oats compound fruit milk production process and its stability were studied. Results Through the study, 5.3% banana juice, 2.12% soft sugar, 3.9% of oatmeal and citric acid of 0.4% were the best optimized level; When the ratio of stabilizer was 0.2% pectin:0.2% CMC-Na:0.15% sodium citrate=1:1:1, the stable effect of this kind of drink was the best. Conclusion Adopting this method, this kind of banana-oats compound fruit milk has a delicate taste and better flavor.