Study on the Processing Technology of Moringa Oleifera Milk Beverage
Author(s): YANG Yang, GAO Hang, BAI Lin, DUAN Yan-zhu
Pages: 41-44
Year: 2015 Issue: 19
Journal: China Dairy Cattle
Keyword: Raw milk; Moringa oleifera; Stabilizer; Formula;
Abstract: In this study, raw milk and moringa leaves were used as raw material, the manufacture process conditions of moringa oleifera milk beverage were discussed. Product formula and compositional formulation of emulsion stabilizer were studied by orthogonal experiments. The results showed that the most adapted technological conditions of preparation of moringa oleifera milk beverage were as follows:raw milk was 40%, moringa powder was 1%, sugar was 5%, and honey was 1%. The obtained product had pale green, sweet taste and nutrient-rich, and the rich flavor of moringa oleifera. The best stabilizer compositional formulation was as follows: single, double glycerin fatty acid ester was 0.1%, sodium polyphosphate was 0.04%, gellan gum was 0.03%, and xanthan gum was 0.01%. The stabilizer is an effective solution moringa milk drink fat lfoating, stratiifed, moringa leaf powder precipitation phenomena and improve the sensory quality of the product shelf life.
Pages: 41-44
Year: 2015 Issue: 19
Journal: China Dairy Cattle
Keyword: Raw milk; Moringa oleifera; Stabilizer; Formula;
Abstract: In this study, raw milk and moringa leaves were used as raw material, the manufacture process conditions of moringa oleifera milk beverage were discussed. Product formula and compositional formulation of emulsion stabilizer were studied by orthogonal experiments. The results showed that the most adapted technological conditions of preparation of moringa oleifera milk beverage were as follows:raw milk was 40%, moringa powder was 1%, sugar was 5%, and honey was 1%. The obtained product had pale green, sweet taste and nutrient-rich, and the rich flavor of moringa oleifera. The best stabilizer compositional formulation was as follows: single, double glycerin fatty acid ester was 0.1%, sodium polyphosphate was 0.04%, gellan gum was 0.03%, and xanthan gum was 0.01%. The stabilizer is an effective solution moringa milk drink fat lfoating, stratiifed, moringa leaf powder precipitation phenomena and improve the sensory quality of the product shelf life.
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