| 枇杷果奶加工工艺 |
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| 引用本文： | 银永忠,麻成金,姚茂君,傅伟昌. 枇杷果奶加工工艺[J]. 冷饮与速冻食品工业, 2005, 11(3): 13-15 |
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| 作者姓名： | 银永忠 麻成金 姚茂君 傅伟昌 |
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| 作者单位： | 吉首大学食品科学研究所,湖南吉首,416000 |
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| 摘 要： | 探讨了枇杷果奶的生产工艺流程和操作要点,确定了产品的最佳配方为：枇杷果汁15%,脱脂奶粉2.5%,白糖8%,有机酸0.25%,乙基麦芽酚0.01‰,羧甲基纤维素钠0.30%,果胶0.10%,阿拉伯胶0.05%,柠檬酸三钠0.15%,所得产品营养丰富、口感细腻、酸甜可口.
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| 关 键 词： | 枇杷 果奶 生产工艺 |
| 文章编号： | 1007-0818（2005）03-0013-03 |
| 收稿时间： | 2005-04-05 |
| 修稿时间： | 2005-04-28 |
Processing Technology of Loquat-Milk |
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| YIN Yong-zhong,MA Cheng-jin,YAO Mao-jun,FU Wei-chang. Processing Technology of Loquat-Milk[J]. Beverage & Fast Frozen Food Industry, 2005, 11(3): 13-15 |
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| Authors: | YIN Yong-zhong MA Cheng-jin YAO Mao-jun FU Wei-chang |
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| Affiliation: | Institute of Food Science, Jishou University, Jishou 416000,China |
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| Abstract: | The processing technology and operating key points of loquat-milk were studied in this paper. The optimum proportion for fruit milk, fruit juice, sugar, organic sour, ethyl maltol, CMC-Na, pectin, the gum pectin and the rrisodiumcirrate was 2.5%, 15%, 8%, 0.25%, 0.01%, 0.30%, 0.10%, 0.05%, and0.15% respectively. The final product has a taste of sweet and sour. |
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| Keywords: | loquat fruit-milk processing technology |
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