作　　者： ; ; ; ; ; ; (叶运寿）; (黄清华）;

机构地区： 广东省农业科学院

出　　处： 《现代食品科技》 2008年第9期898-900,共3页

摘　　要： 对金针菇红枣复合乳饮料的加工工艺进行了研究。金针菇红枣榨汁后按一定比例调配,再与乳粉等配料混匀,经均质、杀菌和灌装等工序得到成品。最佳配方为金针菇汁20%(质量浓度为1.089g/mL,红枣汁15%(质量浓度为1.032g/mL),白砂糖8%,柠檬酸0.2%,乳粉0.5%,复合稳定剂0.4%。成品酸甜可口,粘度适中。 In this paper, the processing technology of a compound milk beverage with Golden mushroom and Chinese red date were introduced. Into the mixed juice of golden mushroom and Chinese red date, milk powder and other food additives were added. And then the mixture was homogenized, sterilized and canned, giving the final product. The optimal dosages of golden mushroom juice, Chinese red date juice, sugar, lemon acid, milk powder and the compound thickener were 20%, 15%, 8%, 0.2%, 0.5% and 0.4%, respectively, under which the achieved beverage tastes sour and sweet, and had suitable viscosity.

关 键 词： 金针菇 红枣 复合乳饮料

领　　域： [轻工技术与工程] [轻工技术与工程]