以银耳、百合和乳粉为原料,研究开发银耳百合复合乳饮料。通过单因素试验和正交试验对银耳百合复合乳饮料的配方及稳定性进行研究。结果表明,当银耳汁液、百合汁液、复原乳和白砂糖的添加量分别为质量分数30%、25%、20%、5.0%时,所得到的银耳百合复合乳饮料品质最优;在以上产品中添加质量分数0.03%的黄原胶时,产品稳定性最好。研制的银耳百合复合乳饮料均匀一致无沉淀,无分层,色泽呈乳白色,味道可口,清爽细腻,营养丰富,具有百合、银耳、乳相协调的独特风味。

The tremella, lily and milk powder were used as the raw materials to develop a compound milk beverage. Single factor test and orthogonal test were applied to study the formula and stability of the compound beverage. The results showed that the best quality of compound beverage was obtained when the addition amount of tremella juice, lily juice, reconstituted milk and white sugar was 30%, 25%, 20% and 5.0%, respectively. When 0.03%(mass fraction) of xanthan gum was added to the product, it can reach its maximum stability. The beverage was evenly mixed without precipitation and delamination. It shows milky white in color, refreshing and delicate taste, achieving a balanced combination of lily, tremella and milk flavors.