范俊燕，刘海情，赵 双，洪 鹏，陈 佳，张佳靓，谢柳佳，张珍珍，金 丹，方 明*
（宏胜饮料集团有限公司，浙江 杭州 311200）
摘 要：以脱脂奶粉、果汁、白砂糖等为主要原材料，进行零脂果汁酸乳饮料的开发。通过单因素实验和正交实验 方法，以感官评价为主要依据，确定最佳配方。同时，分析不同稳定剂组合对离心沉淀率、平均粒径及不稳定性系数 等参数的影响，从而筛选出最优的稳定剂方案。结果显示，零脂果汁酸乳饮料的最优配方为奶粉2%、白砂糖8%、 柠檬酸0.22%、浓缩果汁 1%，安赛蜜 0.008%；最优稳定剂方案为果胶：可溶性大豆多糖=1∶1（添加量为 0.4%），此条 件下所得零脂果汁酸乳饮料兼具牛奶、果汁营养及香气，口感清爽，感官评分高，具备良好的稳定性。所得产品的蛋 白质含量为1.05±0.05g/100g，可溶性固形物为 13.8±0.15g/100g，脂肪含量为 0.05±0.01g/100g，pH 为 3.7±0.05，果汁 含量6%，符合国家标准中“零脂肪”宣称标准，卫生指标符合国家相关标准。
关键词：果汁酸性乳饮料；感官；稳定剂
Study on the Development and Stability of Zero Fat Fruit Juice Acidic Milk Beverage
FAN Jun-yan，LIU Hai-qing，ZHAO Shuang，HONG Peng，CHEN Jia，ZHANG Jia-jing，XIE Liu-jia， ZHANG Zhen-zhen，JIN Dan，FANG Ming*
（Hong Sheng Beverage Group Co.，Ltd，Hang Zhou 311200，China）
Abstract: A zero-fat fruit juice acidic milk beverage was developed using skim milk powder，fruit juice and white sugar as the main ingredients. Single-factor and orthogonal experiments were conducted，with sensory evaluation as the primary criterion to determine the optimal formulation. Additionally， the impact of different stabilizer combinations on parameters such as centrifugation sedimentation rate， average particle size， and instability coefficient was analyzed to identify the best stabilizer solution. The results indicated that the optimal formula for the zero- fat fruit juice acidic beverage consisted of 2% milk powder，8% white sugar，0.22% citric acid，1% concentrated fruit juice，and 0.008% acesulfame potassium. The most effective stabilizer combination was a 1∶1 ratio of standardized pectin to soluble soy polysaccharides，with an addition level of 0.4%. Under these conditions，the product exhibited the nutritional benefits and aroma of both milk and fruit juice，a refreshing taste，high sensory scores，and good stability. The final product contained 1.05±0.05g/100g protein，13.8±0.15g/100g soluble solids， 0.05±0.01g/100g fat，a pH of 3.7±0.05，and 6% fruit juice content，meeting the national“zero fat”standard and complying with relevant health standards.
Key words: fruit juice acidic milk beverage; sensory; stabilizer
中图分类号：TS27 文献标志码：A 文章编号：1007-7871（2025）06-0001-10
2025，Vol.28，No.6