PDF(Pubmed)
Abstract：
One of the effective ways for increasing milk intake in a diet is producing flavored milk. In the present study, flavored persimmon milk drinks were formulated and produced. Rheological, sensorial, and physicochemical properties of the drinks were evaluated. Different amounts of persimmon (5, 10, 20, and 30% W/V), gum Arabic (0.1 and 0.2% W/V), and sugar (3 and 5% W/V) were used to produce persimmon milk. All the experiments were done in a completely randomized design (CRD) in three replicates. First, persimmons were mixed thoroughly in a blender then, according to the formulation, whole milk was added to it and mixed again. The obtained mixture was heated up to 50 ᵒC then sugar and the gum were added and mixed completely for 3 min. The drink was pasteurized at 90 ᵒC for 1 min. Sensorial analysis revealed that the most acceptable persimmon milk was related to 0.1% gum Arabic, 5% sugar, and 10% persimmon. Flow behavior of the drinks with 20 and 30% persimmon was Non-Newtonian, while 10% persimmon samples with and without gum showed Newtonian behavior. The drinks with 20 and 30% persimmon were pseudoplastic, and their apparent viscosity increased by increasing shear rates. By applying a proper content of persimmon in milk, we can produce a nutritious flavored milk drink with acceptable taste, stability, and consistency. As this drink has high nutrient contents like phenol, dietary fiber, vitamins, antioxidants, etc., it can help promote health, especially for children.
摘要：
增加饮食中牛奶摄入量的有效方法之一是生产调味牛奶。在本研究中,配制和生产了调味柿子乳饮料。流变学,感官,并对饮料的理化性质进行了评价。不同量的柿子（5、10、20和30％W/V），阿拉伯树胶（0.1％和0.2％W/V），和糖(3和5%W/V)用于生产柿子乳。所有实验均以完全随机设计(CRD)进行三次重复。首先,然后，柿子在搅拌机中彻底混合，根据公式，将全脂牛奶加入其中并再次混合。将获得的混合物加热至50°C,然后加糖,加入胶状物并完全混合3分钟。将该饮料在90℃巴氏灭菌1分钟。感官分析表明，最可接受的柿子牛奶与0.1％阿拉伯树胶有关，5%糖，和10%的柿子.含20％和30％柿子的饮料的流动行为是非牛顿的，而含和不含口香糖的10%柿子样品表现出牛顿行为。含20％和30％柿子的饮料是假塑性的，其表观粘度随剪切速率的增加而增加。通过在牛奶中使用适当含量的柿子，我们可以生产出味道可接受的营养风味牛奶饮料，稳定性,和一致性。由于这种饮料含有很高的营养成分，如苯酚，膳食纤维，维生素,抗氧化剂,等。,它可以帮助促进健康，尤其是对儿童。
