E3S Web Conf.
Volume 131, 20192nd International Conference on Biofilms (ChinaBiofilms 2019)
|Number of page(s)||4|
|Published online||19 November 2019|
Study on Processing Technology of Rose Milk Beverage
Institute of Technolog, Lijiang Teachers College, Lijiang, China
2 Research Center for Plateau Characteristic Agriculture in Northwest Yunnan Province, Lijiang, China
Email address: email@example.com
The main raw materials of rose milk beverage are Yunnan red roses and milk. By analyzing the proportions of rose juice to milk, sucrose, citric acid and sodium alginate, and by taking flavor, taste, color and tissue state as the evaluation parameters, we conducted single-factor experiments and orthogonal experiments, and identified the optimum formula of rose milk beverage: 8% rose juice, 6% milk, 10% sucrose, 0.1% citric acid, and 0.15% compound stabilizer (sodium carboxymethyl cellulose, sodium alginate in the proportion of 1:1). Unique flavor of rose milk beverage with rich nutrition can be prepared by using the optimum formula we obtained.
© The Authors, published by EDP Sciences, 2019
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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