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Development of Flavored Milk with Chinese Jujube Juice

LUO Ling-quan (Wuhan Institute of Technical Center of Bright Dairy and Food Co.,Ltd.,Wuhan,Hubei 430040)  
[Objective]The aim of the research was to study the optimized ingredient of flavored milk with Chinese jujube juice.[Method] The U10(1010) uniform design and sensory estimation method was used to optimize the ingredient of flavored milk with Chinese jujube juice.[Result] The results indicated that the proper ingredient of flavored milk with Chinese jujube juice was milk 81.0%,Chinese jujube juice 11.3%,sucrose 3.5%,citric acid sodium 1.0‰,compound stabilizer 1.65‰.[Conclusion] The ingredient of flavored milk with Chinese jujube juice abtained by uniform design and sensory estimation method was very accurate and had practical value.
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