摘要
以巴旦木和红枣为原料制作复合保健乳饮料,经预处理、脱皮、浸泡、打浆过滤、调配、均质、排气、杀菌、冷却等工艺,以感官评价为指标,经正交试验得出最佳配方,即巴旦木浆液添加量为10%、红枣汁添加量为20%、蔗糖添加量为8%、单甘酯添加量为0.2%、蔗糖酯添加量为0.1%、CMC-Na添加量为0.15%、黄原胶添加量为0.05%。
Taking amygdalus communis L and jujube as raw materials,after preprocessing,peeling,soaking,filtering,mixing,homogenizing,beating the exhaust,sterilization and cooling technology,with the sensory quality as evaluation targets,the best formula of the healthy beverage is obtained by the orthogonal experiment method: the amygdalus communis L liquid 10%,the jujube juice 20%,the white sugar 8%,glycerel monostearte 0.2%,sucrose ester 0.1%,CMC-Na 0.15%,Xanthan gum 0.05%.
出处
《江苏调味副食品》
2013年第1期6-10,共5页
Jiangsu Condiment and Subsidiary Food
关键词
巴旦木
红枣
乳饮料
最佳工艺
amygdalus communis L
jujube
milk beverage
optimum process
