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Position: Home > Articles > Research on the Preparation of the Health Beverage Mixed with Ginger,Vinegar and Milk Journal of Anhui Agricultural Sciences 2010,38 (24) 13386-13388

姜醋奶保健饮料的研制

作  者：
陈晓曦;徐振波
单  位：
广东广播电视大学;华南理工大学轻工与食品学院
关键词：
生姜;陈醋;低脂奶粉;保健饮料
摘  要：
[目的]研制一种姜醋奶保健饮料。[方法]选用生姜、陈醋、低脂奶粉为主要原料,配以具有保健功能的木糖醇、蜂蜜作甜味剂,生产姜醋奶新型保健饮料。其中着重研究了生姜榨汁过程中Vc护色的最佳工艺,并通过正交试验确定姜汁、糖(添味剂)、乳酸、陈醋等影响姜醋奶保健饮料风味的最佳比例,同时进一步研究了稳定剂的选择和最佳添加量。[结果]确定了姜醋奶保健饮料的生产工艺、操作要点和产品质量标准及其最佳配方。产品配方:糖(木糖醇∶蜂蜜=4∶1)添加比例为7.5%,乳酸添加比例0.17%,陈醋添加比例1.8%,姜汁添加比例15%,牛奶添加比例3%,蛋白糖0.0375%,CMC-Na0.30%,黄原胶0.15%。[结论]姜醋奶饮料色泽乳白带棕褐色,质量稳定、风味独特、口感柔和、细腻、营养丰富,是一种保健型营养饮品。
译  名：
Research on the Preparation of the Health Beverage Mixed with Ginger,Vinegar and Milk
作  者：
CHEN Xiao-xi et al (Guangdong Radio and Television University,Guangzhou,Guangdong 510091)
关键词：
Ginger;Vinegar;Low-fat milk;Health beverage
摘  要：
[Objective]The health beverage mixed with ginger,vinegar and milk was researched and prepared.[Method]The ginger,vinegar and low-fat milk powder being taken as raw material and the healthy function product such as xylitol and honey being taken as sweetener,new type of beverage was developed,in which,the optimal technology of the Vc color protection of the ginger juice in its extracting process was focused and the best dosage of ginger juice,sugar(sweetener),lactic acid,vinegar and others affecting the flavor of the beverage was experimented with the orthogonal design,meanwhile,the selection and adding amount of the stabilizing agent in it were further studied.[Results]The preparation technology,key operation,standard of product quality and the best formula of the beverage were assured.The formulation of the beverage was as follows:the ratio of sugar(xylitol:honey= 4:1),7.5%;lactic acid,0.17%;vinegar,1.8%;ginger,15%;milk,3%;protein sugar,0.037 5 %;CMC-Na,0.30% and xanthan gum,0.15%.[Conclusion]The health beverage was with the color of cream with brown,stable quality,unique flavor,soft taste,delicate,nutrient,which was a health-based nutritional drink.

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