| 浑浊型南瓜汁饮料的加工工艺研究 |
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| 引用本文： | 许英一,徐雅琴,崔崇士.浑浊型南瓜汁饮料的加工工艺研究[J].食品科技,2008,33(2):40-42. |
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| 作者姓名： | 许英一 徐雅琴 崔崇士 |
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| 作者单位： | 1. 齐齐哈尔大学生命科学与工程学院,齐齐哈尔,161006;东北农业大学,哈尔滨,150030;黑龙江省普通高校齐齐哈尔大学农产品加工重点实验室,齐齐哈尔,161006
2. 东北农业大学,哈尔滨,150030 |
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| 摘 要： | 研究浑浊型南瓜汁饮料的加工工艺.采用正交试验确定最佳配方,并对其稳定性进行研究.结果表明,最佳配方为南瓜汁20%、木糖醇8%、蛋白糖0.02%和柠檬酸 0.02%,此工艺不但口感好,而且还特别适合于糖尿病人食用.稳定剂以果胶0.08%、黄原胶0.08%和藻酸丙二醇酯0.06%复合为佳.使用该复合稳定剂和按上述配方制得的浑浊型南瓜汁饮料,不但爽口,酸甜适宜,风味较佳,而且稳定性良好.
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| 关 键 词： | 南瓜汁 配方 稳定性 南瓜汁 饮料 加工工艺 工艺研究 beverage juice pumpkin processing technology 风味 爽口 复合稳定剂 使用 藻酸丙二醇酯 黄原胶 果胶 病人 口感 柠檬酸 蛋白糖 木糖醇 |
| 文章编号： | 1005-9989(2008)02-0040-03 |
| 修稿时间： | 2007年7月18日 |
Study on processing technology of cloudy pumpkin juice beverage |
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| XU Ying-yi,XU Ya-qin,CUI Chong-shi.Study on processing technology of cloudy pumpkin juice beverage[J].Food Science and Technology,2008,33(2):40-42. |
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| Authors: | XU Ying-yi XU Ya-qin CUI Chong-shi |
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| Abstract: | In this paper,the process of preparing cloudy pumpkin juice beverage was discussed.The optimal formula was determined by orthogonal experiments and its stability was also investigated.The experimental results were as follows: the optimum formula was pumpkin 20%,xylitol 8%,protein-sugar 0.02% and citric acid 0.02%,which can be accepted by common consumers,especially by diabetic patients.The optimum combination of stabilizing agents was founded to be pectin 0.08%,xanthan gum 0.08% and PGA 0.06%.According to the optimum formular of compound stabilizers,the cloudy pumpkin juice beverage had a good quality and stability. |
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| Keywords: | pumpkin juice formular stability |
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