食品科学2012，Vol.33Issue(16)：324-328,5.
黑树莓乳饮料的研制
Development of Black Raspberry Milk Beverage
摘要
Abstract
Black raspberry juice and fresh milk were mainly used to develop a black raspberry milk beverage. An L9（34） orthogonal array design was employed to optimize its formulation, and its composite stabilizer was optimized using simplex-centroid design. The results showed that the combination of 8% black raspberry juice, 35% fresh milk and 6% sucrose resulted in the best product quality with a sensory evaluation score of 92. The best stability was obtained using a composite stabilizer composed of 0.129% CMC, 0.037% xanthan gum and 0.084% guar gum, resulting in a minimum precipitation rate of 2.77%.关键词
黑树莓/乳饮料/工艺Key words
black raspberry/milk beverage/process分类
轻工纺织引用本文复制引用
屈小媛,田维荣,胡萍,周光桥,聂叶,张秋红..黑树莓乳饮料的研制[J].食品科学,2012,33(16):324-328,5.基金项目
贵州省农业攻关项目 （）
