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| 黑芝麻大豆复合饮料的研制 | |
| 引用本文： | 赵容钟,周雪松,赵谋明.黑芝麻大豆复合饮料的研制[J].现代食品科技,2011,27(6):661-664. |
| 作者姓名： | 赵容钟 周雪松 赵谋明 |
| 作者单位： | 1. 华南理工大学轻工与食品学院,广东广州,510604;广州合诚实业有限公司,广东广州,510530 2. 广州合诚实业有限公司,广东广州,510530 3. 华南理工大学轻工与食品学院,广东广州,510604 |
| 基金项目： | 组建广东省工程技术研究开发中心项目 |
| 摘 要： | 本研究以黑芝麻与大豆为原料研制复合饮料,探讨了黑芝麻与大豆的处理工艺、复配稳定剂以及杀菌工艺对产品稳定性的影响.结果表明,黑芝麻的最佳烘烤工艺为160℃、6min;大豆的最佳浸泡工艺为1%NaHCO3浸泡液在55℃下浸泡4h;采用0.15‰海藻酸钠、0.4‰黄原胶、0.3‰卡拉胶和0.6‰单硬脂酸甘油酯复配组合的稳定剂... |
| 关 键 词： | 黑芝麻 大豆 复合饮料 工艺 稳定性 |
Preparation of a Compound Beverage using Black Sesame and Soybean |
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| ZHAO Rong-zhong,ZHOU Xue-song,ZHAO Mou-ming.Preparation of a Compound Beverage using Black Sesame and Soybean[J].Modern Food Science & Technology,2011,27(6):661-664. | |
| Authors: | ZHAO Rong-zhong ZHOU Xue-song ZHAO Mou-ming |
| Affiliation: | 1(1.College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510530,China)(2.Guangzhou Honsea Industry CO.,LTD,Guangzhou 510530,China) |
| Abstract: | This paper discussed the effects of the processing conditions,combination of xanthan and prosess and sterilization on the stability of a compound beverage with black sesame and soybean.The results showed that the best baking conditions were baking temperature 160 ℃ and baking time 6min.And the optimum conditions for soybean soaking were NaHCO3 solution,soaking temperature 55 ℃ and soaking time 4 h.The best compound stabilizer contained 0.15‰ sodium alginate,0.4‰ xanthan gum,0.3‰ carrageenan and 0.6‰ glyceryl monostearate.For the compound beverage preparation,the best homogenization conditions were homogenization times twice and temperature 65~70 ℃.The product was sterilized at 121 ℃ for 20 min. |
| Keywords: | black sesame soybean compound beverage process stability |
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