| 杏汁饮料的工艺配方及稳定性研究 |
| |
| 引用本文： | 田颖. 杏汁饮料的工艺配方及稳定性研究[J]. 饮料工业, 2008, 11(8): 21-23 |
| |
| 作者姓名： | 田颖 |
| |
| 作者单位： | 陕西科技大学职业技术学院,陕西西安710016 |
| |
| 摘 要： | 以新鲜杏肉为主要原料设计了混浊型果汁饮料的加工工艺，采用正交实验设计方案，以感官风味作为评价指标，优选出杏汁、蔗糖和柠檬酸的最佳复配比为：14％杏汁＋8％蔗糖＋0．08％柠檬酸，并确定复合稳定剂的最佳组合为：0．10％果胶＋0．15％CMC＋0．10％黄原胶。
|
| 关 键 词： | 杏汁 正交实验 稳定性 |
Study on processing and stability of apricot juice drink |
| |
| TIAN Ying. Study on processing and stability of apricot juice drink[J]. Beverage Industry, 2008, 11(8): 21-23 |
| |
| Authors: | TIAN Ying |
| |
| Affiliation: | TIAN Ying (School of Professional Technology, Shaanxi University of Science and Technology, Xi＇ an 710016, Shaanxi, China) |
| |
| Abstract: | The processing technology of a drink made from fresh apricot pulp was studied. Through orthogonal experiments with organoleptic flavour as the evaluation index, the optimum proportion of the basic ingredients was determined as 14% apricot juice, 8% sugar and 0.08% citric acid. In addition, by comparison experiments, the compound stabilizer was optimized as 0.10% pectin ＋ 0.15% CMC ＋ 0.10% xanthan gum. |
| |
| Keywords: | apricot juice orthogonal experiment stability |
| 本文献已被 维普 万方数据 等数据库收录！ |
|
