Study on processing technology and plant design of milk beverage with tremella and lily

  • HOU Ying
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  • (Harbin Meihua Biotechnology Co., Ltd,Harbin 150018, China)

Received date: 2019-07-08

  Online published: 2020-03-27

Abstract

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.

Cite this article

HOU Ying . Study on processing technology and plant design of milk beverage with tremella and lily[J]. Food and Fermentation Industries, 2020 , 46(1) : 210 -214 . DOI: 10.13995/j.cnki.11-1802/ts.021602

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