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| 绿豆苹果复合饮料的研制 | |
| 引用本文： | 胡林子,张鑫浩,黄燕明,于新.绿豆苹果复合饮料的研制[J].食品研究与开发,2011,32(9):103-105. |
| 作者姓名： | 胡林子 张鑫浩 黄燕明 于新 |
| 作者单位： | 1. 沈阳农业大学食品学院,辽宁沈阳110161;仲恺农业工程学院轻工食品学院,广东广州510225 2. 沈阳农业大学食品学院,辽宁沈阳,110161 3. 仲恺农业工程学院轻工食品学院,广东广州,510225 |
| 摘 要： | 以绿豆、苹果为试验材料,对绿豆苹果复合饮料的加工工艺和技术要点进行了研究。确定最佳工艺条件为:风味调配最佳方案为绿豆汁40%、苹果汁30%、柠檬酸0.15%以及白砂糖10%;最佳的稳定剂配比为:0.06%黄原胶、0.2%CMC-Na和0.06%海藻酸钠,研制出具有绿豆与苹果特有风味且稳定性强的复合饮料。 |
| 关 键 词： | 绿豆 胡萝卜 复合饮料 配方 稳定性 |
Processing Technology of Mungbean-apple Compound Beverage and Its Stability |
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| HU Lin-zi,ZHANG Xin-hao,HAUNG Yan-ming,YU Xin.Processing Technology of Mungbean-apple Compound Beverage and Its Stability[J].Food Research and Developent,2011,32(9):103-105. | |
| Authors: | HU Lin-zi ZHANG Xin-hao HAUNG Yan-ming YU Xin |
| Affiliation: | HU Lin-zi1,2,ZHANG Xin-hao1,HAUNG Yan-ming2,YU Xin2(1.College of Food Science,Shenyang Agricultural University,Shenyang 110161,Liaoning,China,2.College of Light Industry and Food Science,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,Guangdong,China) |
| Abstract: | Used mung beans,apple as the main experimental material.The production and manipulation point of mungbean-apple compound beverage have been researched.The optimum formula and process were: mung bean juice content of 40 %,apple juice content of 30 %,citric acid content of 0.15 %and sugar content of 10 %.The optimum proportion of stabilizers were: 0.06 % of xanthan gum,0.2 % of CMC-Na and 0.06 % of sodium alginate.The stable beverage had the characteristic flavor of mungbean and apple. |
| Keywords: | mungbean apple compound beverage technology stability |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |