Development of a Composite Lactic Acid Fermented Beverage with Sydney and Almonds
ZHU Xiaojian
ZHENG Binli
SHENG Chenlai
CAO Qian
WANG Boying
WU Shuqing
BIE Yutong
Abstract：In order to enrich the category of lactic acid drinks and increase the comprehensive utilization of snow pear,sydney juice and almond juice were used as the main raw materials to develop sydney and almond compound lactic acid fermented drinks.Using sensory evaluation as the evaluation index,the production process was optimized through single factor and orthogonal experiments,and the product was tested for pH and protein indicators.The results showed that the optimal formula of sydney and almond compound lactic acid fermented beverage was 3∶1 between sydney juice and almond juice,4％of sugar,12％of skim milk and 0.25％of compound stabilizer.The sensory score of the composite lactic acid fermented beverage made with this formula was 89.6 points,with uniform and consistent color,glossy,sweet and sour taste,fine tissue,uniform texture,and special flavor of sydney and almond at the same time.The protein content was(2.98±0.09)g/100 g,and the pH value was 4.3±0.14,all of which met the relevant national standards.
Keywords：Sydneyalmondlactic acid fermented beverageformulationprotein content
Publication Date：2025-06-30
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：6( 32-37 )