醋蛋牛奶饮料的研制

醋蛋牛奶饮料的研制(9300字)
摘  要：醋蛋是一种营养丰富的民间传统特色食品，其营养丰富，食用方便，受到广大消费者的欢迎。本试验研究了醋蛋比、浸泡天数、蔗糖用量、醋蛋奶比、稳定剂的筛选、乳化剂的筛选和蜂蜜的用量对饮料品质和风味的影响。期望其结果可以为醋蛋牛奶饮料规模化、工业化的生产和品质控制提供理论支持。结果表明：选择蛋醋比1∶4.5,浸泡2 d的工艺制备的醋蛋液，其效果最好。醋蛋液中添加40%的糖后，再进行72℃ 15 min巴氏杀菌最稳定。添加0.1%黄原胶和0.015%蔗糖酯可保证醋蛋牛奶饮料得到良好的乳化稳定性。
关键词：醋蛋液；醋蛋牛奶饮料；稳定剂

Research on Vinegar Egg Milk Drinks
Abstract：Vinegar egg is a kind of folk traditional food which has rich nutrition, its nutrition and convenience are popular among the majority of consumers. This study investigated the influence on the quality and flavor of drink ,they include vinegar egg ratio, the number of days soaking, the dosage of sugar, vinegar, eggs and milk ratio, screening of stabilizer and emulsifier and the dosage of honey .I hope that the results can be applied to milk drinks vinegar egg scale, industrialized production and provide theoretical  to quality control. The results showed that: selection of egg and vinegar 1:4.5 ratio and soaking 2 days is the best for Vinegar egg-juice preparation. After adding 40% of sugar to Vinegar egg-juice, and then pasteurize it 15 min at 72 ℃ ,under such conditions it is the most stable. Adding 0.1% xanthan gum and 0.015% sucrose ester can guarantee vinegar eggs milk drinking get good emulsification creamer stability.
Key words：Vinegar egg-juice；Drinks；stabilizer