标题:
天麻乳饮料的研制Development of Rhizoma Gastrodiae Milk Beverage
作者:
武玉祥, 龙汉武, 王芳, 文平, 刘贵周, 贾强
关键字:
天麻, 乳饮料, 工艺Rhizoma Gastrodiae, Milk Beverage, Process
期刊名称:
《Hans Journal of Food and Nutrition Science》, Vol.4 No.4, 2015-11-11
摘要:
以天麻鲜汁和牛乳为主要原料，采用L9(34)正交试验对天麻乳饮料主要工艺参数进行优化研究。结果表明，当天麻鲜汁4%、鲜牛乳40%、蔗糖6%、酸用量0.15%时，生产的产品风味最佳，感官评分为86分。
The test used rhizoma gastrodiae and milk as main raw material, and the main influencing factors to the quality of rhizoma gastrodiae milk beverage were optimized by L9(34) orthogonal experiment design. The results showed that the optimal conditions were as follows: The product consisting of 6% rhizoma gastrodiae juice, 35% milk and 6% sugar had the best quality and flavor with a sensory score of 90.