| 番茄红豆乳饮料的研制 |
| |
| 引用本文： | 吴晓菊,李春香,张志强,潘锋.番茄红豆乳饮料的研制[J].食品研究与开发,2010,31(2). |
| |
| 作者姓名： | 吴晓菊 李春香 张志强 潘锋 |
| |
| 作者单位： | 新疆轻工职业技术学院,轻化工程系,新疆,乌鲁木齐,830021 |
| |
| 基金项目： | 新疆自治区经贸委课题 |
| |
| 摘 要： | 探讨以番茄、红豆和鲜乳为主要原料制成番茄红豆乳饮料的加工工艺.通过感官评定和正交试验确定其最佳配方,其中番茄35%,红豆30%,鲜乳35%,白糖8%,柠檬酸0.080%.复配稳定剂为CMC-Na 0.08%,琼脂0.04%,黄原胶0.04%.
|
| 关 键 词： | 番茄红豆乳 加工工艺 配方 稳定性 |
The Development of Tomato and Adzuki Beans Milk |
| |
| WU Xiao-ju,LI Chun-xiang,ZHANG Zhi-qiang,PAN Feng.The Development of Tomato and Adzuki Beans Milk[J].Food Research and Developent,2010,31(2). |
| |
| Authors: | WU Xiao-ju LI Chun-xiang ZHANG Zhi-qiang PAN Feng |
| |
| Affiliation: | WU Xiao-ju,LI Chun-xiang,ZHANG Zhi-qiang,PAN Feng (Xinjiang Light Industry Technology Vocation College,Urumqi 830021,Xinjiang,China) |
| |
| Abstract: | The paper discusses the tomato,adzuki beans and milk as the main raw material into juice technical process. According to the orthogonal design and the sense organ evaluation, the best formula is obtained by using 35 % tomato, 30 % adzuki beans, 35 % milk, 8 % white sugar and 0.080 % citric acid. The complex stabilizers are CMC-Na 0.08 %, agar 0.04 %, xanthan gum 0.04 %. |
| |
| Keywords: | tomato and adzuki beans milk technical process formula stablilization |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
