| 冬瓜绿豆乳饮料的研制 |
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| 引用本文： | 吴晓菊,谢亚利,程伟.冬瓜绿豆乳饮料的研制[J].食品研究与开发,2011,32(9):90-92. |
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| 作者姓名： | 吴晓菊 谢亚利 程伟 |
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| 作者单位： | 新疆轻工职业技术学院食品工程系,新疆乌鲁木齐,830021 |
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| 摘 要： | 探讨以冬瓜、绿豆和鲜乳为主要原料制成冬瓜绿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,冬瓜30%,绿豆35%,鲜乳35%,白糖8%,柠檬酸0.080%。复配稳定剂为CMC—Na0.08%,琼脂0.04%,黄原胶0.04%。
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| 关 键 词： | 冬瓜绿豆乳 加工工艺 配方 稳定性 |
The Development of Wax Gourd and Mung Beans Milk |
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| WU Xiao-ju,XIE Ya-li,CHENG Wei.The Development of Wax Gourd and Mung Beans Milk[J].Food Research and Developent,2011,32(9):90-92. |
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| Authors: | WU Xiao-ju XIE Ya-li CHENG Wei |
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| Affiliation: | WU Xiao-ju,XIE Ya-li,CHENG Wei(Department of Food Technology,Xinjiang Light Industry Technology Vocation College,Urumqi 830021,Xinjiang,China) |
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| Abstract: | The paper discusses the wax gourd,mung 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 was obtained by using 30 % wax gourd,35 % mung 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 %. |
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| Keywords: | wax gourd and mung beans milk technical process formula stablilization |
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