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首页> 外文期刊>International Journal of Dairy Technology >Studies on the development of beverages using fruit juice/pulp, separated milk and reconstituted skim milk
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Studies on the development of beverages using fruit juice/pulp, separated milk and reconstituted skim milk

机译：利用果汁/纸浆，分离乳和再生脱脂乳开发饮料的研究

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摘要

Studies were carried out on the development of beverages using fruit juice/pulp, separated milk and reconstituted skim milk. Beverages were prepared by blending juice/pulp from apples, bananas, guavas, litchis and mangos at four different concentrations (100, 200, 300 and 400 g/L) with separated and reconstituted skim milk. Organoleptic evaluation of the beverages showed that apple juice and guava pulp could be blended at up to 300 and 100 g/L in milk products, respectively. Banana and mango pulp could also successfully be used at up to 200 g/L in separated milk and reconstituted skim milk. Litchi juice could be blended up to 300 g/L in separated milk and 200 g/L in reconstituted skim milk.
机译：对使用果汁/纸浆，分离奶和再生脱脂奶开发饮料的研究。通过将来自苹果，香蕉，番石榴，荔枝和芒果的四种不同浓度（100、200、300和400 g / L）的果汁/果肉与分离后的脱脂奶混合，以制备饮料。饮料的感官评估表明，在牛奶产品中，苹果汁和番石榴果肉的掺混量分别为300 g / L和100 g / L。香蕉浆和芒果浆也可以成功地以最高200 g / L的浓度用于分离奶和再生脱脂奶中。荔枝汁可以在分离的牛奶中混合至300 g / L，在重构的脱脂牛奶中混合至200 g / L。

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