| 黄瓜风味乳的研究 |
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| 引用本文： | 王菊侠,侯丽芳,杨玲引,李琴梅,杨华.黄瓜风味乳的研究[J].食品与发酵工业,2004,30(11):123-126. |
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| 作者姓名： | 王菊侠 侯丽芳 杨玲引 李琴梅 杨华 |
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| 作者单位： | 陕西省轻工业研究设计院,西安,710054 |
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| 基金项目： | “西部之光”人才培训项目资助 |
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| 摘 要： | 以黄瓜汁、牛乳为主要原料 ,采用 75℃ ,2 0～ 2 5MPa的均质压力 ,85℃以上热灌装封口 ,1 2 1℃ ,1 5min二次灭菌的生产工艺条件 ,通过正交试验方法 ,选出最佳工艺配方为 :牛乳 76 68% ,黄瓜汁的添加量 2 0 % ,糖的添加量 2 % ,无糖乳粉的添加量 1 3 2 %。该产品呈淡绿色 ,具有乳香味及清爽的黄瓜味。
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| 关 键 词： | 黄瓜汁 牛乳 黄瓜风味乳 |
| 修稿时间： | 2004年7月29日 |
Development of Cucumber Flavored Milk |
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| Wang Jvxia,Hou Lifang,Yang Lingyin,Li Qinmei,Yang Hua.Development of Cucumber Flavored Milk[J].Food and Fermentation Industries,2004,30(11):123-126. |
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| Authors: | Wang Jvxia Hou Lifang Yang Lingyin Li Qinmei Yang Hua |
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| Abstract: | The optimum parameters for manufacturing cucumber flavored milk were studied by orthogonal experiments. Under the processing conditions of performing homogenization at 75℃ and 20～25 MPa, packaging product at over 85℃, and performing the second sterilization at 121℃ for 15minutes, the final results are as follows: the optimum ratio of milk, sugar, sugarless mild powder were 76.68%, 20%, 2%, and 1.32% respectively. With its characteristic flavor and green color, this nutritious product has great potential. |
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| Keywords: | cucumber juice milk cucumber flavored milk |
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