范俊燕，劉海情，趙 雙，洪 鵬，陳 佳，張佳靚，謝柳佳，張珍珍，金 丹，方 明*
（宏勝飲料集團有限公司，浙江 杭州 311200）
摘 要：以脫脂奶粉、果汁、白砂糖等為主要原材料，進行零脂果汁酸乳飲料的開發。通過單因素實驗和正交實驗 方法，以感官評價為主要依據，確定最佳配方。同時，分析不同穩定劑組合對離心沉淀率、平均粒徑及不穩定性系數 等參數的影響，從而篩選出最優的穩定劑方案。結果顯示，零脂果汁酸乳飲料的最優配方為奶粉2%、白砂糖8%、 檸檬酸0.22%、濃縮果汁 1%，安賽蜜 0.008%；最優穩定劑方案為果膠：可溶性大豆多糖=1∶1（添加量為 0.4%），此條 件下所得零脂果汁酸乳飲料兼具牛奶、果汁營養及香氣，口感清爽，感官評分高，具備良好的穩定性。所得產品的蛋 白質含量為1.05±0.05g/100g，可溶性固形物為 13.8±0.15g/100g，脂肪含量為 0.05±0.01g/100g，pH 為 3.7±0.05，果汁 含量6%，符合國家標準中“零脂肪”宣稱標準，衛生指標符合國家相關標準。
關鍵詞：果汁酸性乳飲料；感官；穩定劑
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
中圖分類號：TS27 文獻標志碼：A 文章編號：1007-7871（2025）06-0001-10
2025，Vol.28，No.6