| 喷雾干燥荔枝固体饮料制备工艺及配方研究 |
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| 引用本文： | 黄卉,刘欣,赵力超,谢伟斌.喷雾干燥荔枝固体饮料制备工艺及配方研究[J].食品与发酵工业,2006,32(10):160-164. |
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| 作者姓名： | 黄卉 刘欣 赵力超 谢伟斌 |
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| 作者单位： | 华南农业大学食品学院,广州,510642 |
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| 摘 要： | 研究了喷雾干燥荔枝固体饮料的工艺配方,实验以荔枝汁为原料,麦芽糊精、蔗糖、羧甲基纤维素钠(CMC)、β-环状糊精为辅料,利用均质与喷雾干燥相结合的工艺制成荔枝固体饮料。试验得到荔枝固体饮料的最佳配方为:荔枝汁65%、麦芽糊精27.55%、β-环状糊精2.30%、CMC 0.15%、蔗糖含量为5%。
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| 关 键 词： | 荔枝 固体饮料 喷雾干燥 工艺配方 |
| 收稿时间： | 05 17 2006 12:00AM |
| 修稿时间： | 10 10 2006 12:00AM |
Study on the Spray- dry Technology and Formula of a New Type Lichi Solid Beverage |
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| Huang Hui,Liu Xin,Zhao Lichao,Xie Weibing.Study on the Spray- dry Technology and Formula of a New Type Lichi Solid Beverage[J].Food and Fermentation Industries,2006,32(10):160-164. |
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| Authors: | Huang Hui Liu Xin Zhao Lichao Xie Weibing |
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| Affiliation: | College of Food Science, South China Agricultural University, Guangzhou 510642 ,China |
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| Abstract: | The formula and spray-dry technology of Lichi solid beverage were studied.The raw material was the lichi juice and the assistant material was malt dextrin,sucrose,CMC and β-circularity dextrin.The quality of the solid beverage was influenced by the formulation.The result indicates that the best formula is 65% juice,30% malt dextrin and β-circularity dextrin with a scale of 12∶1,0.15% CMC,5% sucrose. |
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| Keywords: | lichi solid beverage spray-dry formula |
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