Optimization of the Processing Technology of Red Jujube Ginger Milk by Orthogonal Experiment

In order to develop the new type of ginger milk with red jujube and ginger flavor, the red jujube, ginger juice and milk were used as the main raw materials, and the appropriate amount of brown sugar and milk powder was added. The processing technology of red jujube ginger milk was optimized by using the single factor and orthogonal experiments with the sensory score and setting time as the indexes. The results showed that the optimal formula of red jujube ginger milk was as follows: the ratio of ginger to water was 1∶2, the adding amount of ginger juice was 4%, the adding amount of brown sugar was 6%, the adding amount of red jujube was 6%, the adding amount of milk powder was 8%, and the slushing temperature was 75℃. Under this condition, the sensory evaluation score was 84.9 points, the setting time was (3.4±0.2) min, the water retention was (10.95±2.36)%, the acidity was (23.91±0.48) °T, the total number of colonies was 3.0×10² CFU·mL^-1, the DPPH free radical scavenging rate was (60.29±4.02) %.