摘要
以杨梅汁为原料进行速溶固体饮料的研究,以探讨杨梅汁喷雾干燥助干剂和饮料配方对产品稳定性与品质的影响。结果表明,喷雾干燥中添加15%麦芽糊精的助干剂, 稳定效果较好。L9(34)正交实验显示,蔗糖和柠檬酸对杨梅汁感官品质的影响较显著,阿斯巴甜和异抗坏血酸对感官品质的影响不显著;最佳配方为6%蔗糖+2%柠檬酸+0.35%阿斯巴甜+0.35%异抗坏血酸,在此条件下品质最佳。
This paper studied how to process solid beverage with waxberry juice and discussed the effects of the spray drying equipments and the formula of beverage on the product' s appearance stability and quality. The results showed that when 15% malt dextrin was added during spray drying, the stability of the product was satisfactory. The results of L9 (34)orthogonal experiments revealed that the effects of sucrose and citric acid on the organoleptic quality of the waxberry juice were prominent ,while the effects of aspartame and iso -ascorbic acid on it were not. The best formula of beverage was 6% sucrose +2% citric acid+0.35% aspartame+0.35% iso-ascorbic acid.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第4期111-113,共3页
Science and Technology of Food Industry
基金
宁波市科委2003年农业招标项目(计划编号:2003C10008)。
关键词
杨梅汁
喷雾干燥
固体饮料
感官品质
waxberry juice
spray drying
solid beverage
organoleptio quality
