南瓜豆乳复合保健饮料的研究

以南瓜和大豆为主要原料,探讨了南瓜豆乳复合保健饮料的配方及影响其稳定性和风味的因素。结果表明,以南瓜浆和豆乳混合比例为2∶1,添加CMC-Na0.06%、黄原胶0.06%、海藻酸钠0.02%以及蔗糖10%、柠檬酸0.025%,并在60～70℃、20～25MPa压力下进行两次均质,罐装,于121℃杀菌35min,获得风味和感官良好的饮料。

Study on the healthy-drink of pumpkin and soybean

The directions and processing technics of healthy drink of pumpkin and soybean was studied, and discussed the factors which affected the stability and flavor of the product. Experimental result indicated that the best taste and flavor cold be got when the pumpkin juice and soybean slurry was mixed with 2:1 (v/v) ,and added 0.06% CMC-Na, 0.06% xanthan gum, 0.02% sodium-alginate, 10% cane sugar, 0.025% citric acid, when homogenized at 60～70℃ and under pressure of 20～25MPa for two times,filled in the bottle,then sterilized at 121℃ for 35min,which are the optimal process.