| 真空冷冻干燥法加工草莓粉固体饮料的研究 |
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| 引用本文： | 侯玉茹, 李文生, 杨军军, 冯晓元, 王宝刚, 张运涛. 真空冷冻干燥法加工草莓粉固体饮料的研究[J]. 食品工业科技, 2013, (14): 233-236. DOI: 10.13386/j.issn1002-0306.2013.14.069 |
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| 作者姓名： | 侯玉茹 李文生 杨军军 冯晓元 王宝刚 张运涛 |
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| 作者单位： | 1. 北京市农林科学院林业果树研究所,北京,100093
2. 北京农产品质量检测与农田环境监测技术研究中心,北京,100097 |
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| 基金项目： | 农业部公益性行业(农业)科研专项，北京市农林科学院科技创新能力建设专项 |
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| 摘 要： | 以草莓为主要原料,采用真空冷冻干燥技术对草莓粉固体饮料的加工工艺进行研究。通过正交实验确定复合稳定剂最佳配方,并研究了最佳的护色处理工艺参数。实验结果表明,以0.10%单甘酯、0.15%蔗糖酯、0.05%卡拉胶及0.10%黄原胶作为复合稳定剂可以使冲调后的产品保持较好的稳定性。利用柠檬酸调节草莓浆的pH=3.0,并添加0.06% EDTA-Na2,可以有效地改善草莓粉的色泽。
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| 关 键 词： | 草莓粉 真空冷冻干燥 加工工艺 |
| 收稿时间： | 2013-02-26 |
Study on processing technology of strawberry powder solid beverage by vacuum freeze-drying method |
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| Study on processing technology of strawberry powder solid beverage by vacuum freeze-drying method[J]. Science and Technology of Food Industry, 2013, (14): 233-236. DOI: 10.13386/j.issn1002-0306.2013.14.069 |
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| Abstract: | The processing technology of strawberry (Fragaria ananassa Duck) powder solid beverage by vacuum freeze-drying was investigated in this paper.Using the orthogonal experiment, the best formula of compound stabilizer was obtained.And the processing parameter of color protecting to get optimal results was investigated.Results indicated that the best formula of compound stabilizer (0.10% glycerin monostearate, 0.15% sucrose fatty and ester, 0.05% carrageenan, as well as 0.10% xanthan gum) could maintain higher stability of strawberry powder solid beverage.Adjusted pH of strawberry curd to 3.0 with citric acid, and added EDTA-Na2 to strawberry curd for 0.06%, which could efficiently improve color of strawberry powder. |
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| Keywords: | strawberry powder vacuum freeze-drying processing technology |
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