Study on ginger juice and hydrolyed milk beverage

TANG Ting; WEI Lu; ZHAO Cheng; CHEN Zhi-li; HUANG Xia

doi:10.13386/j.issn1002-0306.2015.21.046

TANG Ting, WEI Lu, ZHAO Cheng, CHEN Zhi-li, HUANG Xia. Study on ginger juice and hydrolyed milk beverage[J]. Science and Technology of Food Industry, 2015, (21): 265-268. DOI: 10.13386/j.issn1002-0306.2015.21.046

Citation:

Study on ginger juice and hydrolyed milk beverage

Graphical Abstract

Abstract

Abstract

Using hydrolyzed milk and ginger juice as raw material, the manufacture processing of ginger juice and hydrolyed milk beverage was studied.The optimal conditions were determined by the adoption of single- factor test and orthogonal experiment, the best solution were as follows: casein 0.05%, p H7.5, ginger juice 15%, sucrose 5.0%, and the composite stabilizer ( carboxymethyl cellulose sodium∶xanthan gum∶ sodium alginate = 1∶2∶1) was 0.3%. The beverage obtained with this technology had special ginger juice and hydrolyed milk flavor, well organized properties and good taste that could meet the quality requirements of products.

FullText(HTML)

References (13)

Supplements (0)

Cited By

Science and Technology of Food Industry

Study on ginger juice and hydrolyed milk beverage

Abstract

Catalog

Export File

Citation

Format

Content