| 无花果代乳饮料研究 |
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| 引用本文： | 姜波,从艳霞,万建春.无花果代乳饮料研究[J].饮料工业,2008,11(6):29-30. |
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| 作者姓名： | 姜波 从艳霞 万建春 |
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| 作者单位： | 武汉工业学院食品科学与工程学院,湖北武汉,430023 |
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| 摘 要： | 用粉末油脂替代调配酸乳饮料中的奶粉原料，并添加了适量的乳酸钙。制作无花果代乳饮料。结果表明当配方是无花果汁9．5％、白砂糖8％、柠檬酸0．18％、乳酸0．12％、粉末油脂4.8%，乳酸钙0.1%，单甘酯0.11%，羧甲基纤维素钠（CMC-Na）0．1％和黄原胶0．05％时产品稳定性好。
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| 关 键 词： | 无花果 粉末油脂 代乳饮料 |
Study on powdered oil beverage of fig |
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| JIANG Bo,CONG Yan-xia,WAN Jian-chun.Study on powdered oil beverage of fig[J].Beverage Industry,2008,11(6):29-30. |
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| Authors: | JIANG Bo CONG Yan-xia WAN Jian-chun |
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| Affiliation: | (College of Food Science, Wuhan Polytechnic University, Wuhan 430023, Hubei, China) |
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| Abstract: | Powdered oil was used to replace milk powder in mixed acidic milk and an appropriate amount of calcium lactate was added to make a powdered oil beverage of fig. The results showed that the stability of the beverage was satisfactory when 9.5% fig fruit juice, 8% sugar,0.18% citric acid, 0.12% lactic acid, 4.8% powdered oil, 0.1% calcium lactate, 0.11% monoglyceride, 0.1% CMC and 0.05% xanthan gum were mixed. |
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| Keywords: | fig powdered oil powdered oil beverage |
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