雪梨杏仁复合乳酸发酵饮料的研制

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中图分类号：TS275.4 文献标志码：A 文章编号：1008-1038（2025）06-0032-06

DOI：10.19590/j.cnki.1008-1038.2025.06.006

Development of a Composite Lactic Acid Fermented Beverage with Sydney and Almonds

ZHU Xiaojian’， ZHENG Binli'， SHENG Chenlai'， CAO Qianl， WANG Boying！， WU Shuqing2*，BIE Yutong2 （1. Zhejiang Liziyuan Foods Co.， Ltd.， Jinhua 321031， China; 2. College of Food Science and Engineering， Changchun University， Changchun 130022， China）

Abstract：Inorder to enrich thecategory of lacticacid drinksand increase the comprehensiveutilization of snow pear，sydney juice and almond juice were used as the main raw materials to develop sydney and almond compound lactic acid fermented drinks.Using sensory evaluation as the evaluation index，the production process was optimized through single factor and orthogonal experiments，and the product was tested for pH and protein indicators.The results showed that the optimal formula of sydney and almond compound lactic acid fermented beverage was 3：1 between sydney juice and almond juice， 4% of sugar， 12% of skim milk and 0.25% of compound stabilizer.The sensory score of the composite lactic acid fermented beverage made with thisformulawas89.6points，with uniform and consistent color，glossy，sweet and sour taste，fine tissue， uniform texture，and specialflavor of sydney and almond at the same time.The protein content was （2.98±0.09） g/100g ，and the pH value was 4.3±0.14 ，all of which met the relevant national standards.

Keywords：Sydney;almond; lactic acid fermented beverage; formulation; protein content

雪梨（Pyrusnivalis）为蔷薇科梨属乔木植物，在中国主要分布在河北、山东、四川、安徽等地。（剩余8101字）