[1]路志芳,路志强,姬祥.玫瑰花乳饮料的研制[J].黑龙江农业科学,2017,(12):70-72.[doi:10.11942/j.issn1002-2767.2017.12.0070]
　LU Zhi-fang,LU Zhi-qiang,JI Xiang.Development of Rose Milk Beverage[J].HEILONGJIANG AGRICULTURAL SCIENCES,2017,(12):70-72.[doi:10.11942/j.issn1002-2767.2017.12.0070]
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玫瑰花乳饮料的研制

《黑龙江农业科学》[ISSN:1002-2767/CN:23-1204/S] 卷: 期数: 2017年12期 页码: 70-72 栏目: 出版日期: 2017-12-10
Title:
Development of Rose Milk Beverage
文章编号:
1002-2767（2017）12-0070-03
作者:
路志芳1; 路志强2; 姬祥1
（1.安阳工学院 生物与食品工程学院，河南 安阳 455000；2.安阳市农业科学院，河南 安阳 455000）
Author(s):
LU Zhi-fang1; LU Zhi-qiang2; JI Xiang1
(1.College of Biology and Food Engineering,Anyang Institute of Technology,Anyang,Henan 455000;2.Anyang Academy of Agricultural Sciences,Anyang,Henan 455000)
关键词:
玫瑰花; 牛奶; 乳饮料研制
Keywords:
roses;  milk;  milk beverage development
分类号:
TS275
DOI:
10.11942/j.issn1002-2767.2017.12.0070
文献标志码:
A
摘要:
为研制出天然且营养丰富的功能性保健乳饮料。以鲜玫瑰花花瓣、牛奶为主要原材料，添加柠檬酸、白砂糖、果胶等得到玫瑰花乳饮料，通过正交试验来确定合适的配方。结果表明：最佳配方为玫瑰花浸提液与牛奶的比例1∶5，柠檬酸含量0.6%，白砂糖含量7.5%，果胶含量0.05%，所得产品品质最佳、口味香甜。
Abstract:
In order to develop a natural and nutritious functional health milk drink.With fresh rose petals and milk as the main raw materials,the rose milk beverage was prepared by adding citric acid,white granulated sugar and pectin.An orthogonal test was used to determine the appropriate formula.The results showed that the best formula was the ratio of rose extract to milk 1∶5,citric acid content 0.6%,sugar content 7.5%,pectin content 0.05%,the product quality was the best and the taste was sweet.

参考文献/References:

[1]陈建军,王景挥,李亚东.野生玫瑰果实的营养成分分析[J].营养学报,1992,14(4): 419-421.
[2]张鹏飞.论牛奶营养与健康[J].内蒙古教育,2012(6):39-40.

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备注/Memo

收稿日期：2017-10-23

第一作者简介：路志芳(1976-)，女，河南省林州市人，学士，实验师，从事食品资源开发与利用研究。E-mail:erzhigao@163.com。

更新日期/Last Update: 2018-02-22