张慧静，杨欣乐，尹洁雯，伊万，宋祖福，冯晨，胡志和*

（天津商业大学生物技术与食品科学学院，天津  300134）

摘要：本研究的目的是开发含有果汁且适口性好的新型富钙果味姜撞奶。以牛奶、姜汁、猕猴桃汁、木瓜汁、食品级氯化钙为主要原料制备姜撞奶，以感官评价、持水性为指标，通过单因素和正交试验，确定富钙果味姜撞奶的制备条件。结果表明，姜撞奶的凝乳条件为：冲浆温度80℃，姜汁含量6%，保温时间16min。在此工艺参数的基础上，制备弥猴桃味富钙姜撞奶的条件为氯化钙添加量0.015%、姜汁含量6%、弥猴桃汁添加量15%；木瓜味富钙姜撞奶的氯化钙添加量0.015%、姜汁含量8%、木瓜汁添加量25%。采用确定的工艺参数生产的猕猴桃味、木瓜味富钙姜撞奶口感细腻，持水性好、硬度适中、适口性佳。

关键词：姜撞奶；猕猴桃汁；木瓜汁；适口性；持水力

Preparation of Calcium-rich Fruity Ginger Milk

ZHANG Hui-jing，YANG Xin-le，YIN Jie-wen，YIWan，SONG Zu-fu，FENG Chen，HU Zhi-he*

（College of Biotechnology and Food Science，Tianjin University of Commerce，Tianjin 300134，China）

Abstract: The objective of this research was to develop a new type of calcium-rich fruity ginger milk containing fruitjuice and good palatability. Ginger milk was prepared from milk，ginger juice，kiwifruit juice，papaya juice and foodgrade calcium chloride. With sensory evaluation and water holding capacity as indexes，the preparation conditions ofcalcium-rich fruit flavor ginger milk were determined by single factor and orthogonal tests. The results showed that，the gelation conditions of ginger milk were as follows: pulping temperature 80℃，ginger juice content 6%，holdingtime 16 minutes. On the basis of the process parameters，the preparing condition of kiwi peach-flavored calcium-richginger milk was that calcium chloride 0.015%，ginger juice 6%，and kiwi juice 15%; the preparing condition ofpapaya-flavored calcium-rich ginger milk was that calcium chloride 0.015%，ginger juice 8% and papaya juice 25%.The kiwi-flavored and papaya-flavored calcium-rich ginger milk produced by using the determined process parametershas a delicate taste，good water-holding capacity，moderate hardness and good palatability.

Key words: ginger milk；kiwi-fruit juice；papaya juice；palatability；water holding capacity

中图分类号：TS252.59         文献标志码：A        文章编号：1007-7871（2021）03-0060-07

2021，Vol.24，No.3