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Optimization of the Preparation Process of Milk Beverage with RHIZOMA DIOSCOREAE and SEMEN ARMENIACAE AMARUM

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【Author】 ZHANG Wei,XING Jian-hua,GUO Zhi-gang,YAN Chun-shengSchool of Medicine,Huanghe Science and Technology College,Zhengzhou,Henan 450063,China

【摘要】 [Objective] To optimize the preparation process of milk beverage with RHIZOMA DIOSCOREAE and SEMEN ARMENIACAE AMARUM as raw materials.[Method] Detoxification and debittering conditions of SEMEN ARMENIACAE AMARUM were confirmed.Effects of different emulsion stabilizer on the stability of milk beverage were investigated.The preparation process of milk beverage with SEMEN ARMENIACAE AMARUM and RHIZOMA DIOSCOREAE was optimized by orthogonal experiment.[Result] The emulsion stabilizer including 0.08% of monoglyceride,0.02% of sucrose ester,0.07% of polyglycerin ester,0.03% of sodium caseinate,0.08% of CMC,0.02% sodium alginate,0.03% of xanthan gum and 0.07% of pectin was the optimum formula determined in this study.The optimum preparation formula of milk beverage was as follows:30.00% of SEMEN ARMENIACAE AMARUM milk,15.00% of RHIZOMA DIOSCOREAE juice,pH of 3.8 and 10.00%of white granulated sugar.[Conclusion] The milk beverage prepared by this process was good in color and flavor,and stable in state.

【基金】 Supported by Huanghe Science and Technology College Project(kyz2007013)
  • 【分类号】R284
  • 【下载频次】81
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