摘要
本文探讨了椪柑果奶的生产工艺流程和工艺操作要点，采用产品的配方为椪柑果汁20%、脱脂乳粉2.5%、白砂糖7%、有机酸(柠檬酸:苹果酸=2:1)0.3%、乙基麦芽酚20ppm、羧甲基纤维素钠0.15%、黄原胶0.1%、阿拉伯胶0.1%、柠檬酸三钠0.15%、β-环糊精0.6%。在25MPa压力下均质,并在80℃杀菌15min,所得产品具有口感细腻、酸甜可口、营养丰富等特点。
The processing technology and operating keys of citrus-milk were researched in, this paper. The directions for the fruit-milk product is defatted milk powder 2.5%, citrus ponki juice 20%, white granulated sugar 7%, the organic sour 0.3%（citric acid - malic acid=2：l）, ethyl maltol 20ppm, CMC-Na 0.15%, arabin 0.1%, xanthic gum 0.1%, citric acid tri-sodium 0.15%, and β-cyclodextrin 0.6%. Homogenizing under the pressure of 25MPa and sterilizing under the temperature of 80℃ in 15 minutes, the Product, such as the taste, is fine and smooth, agreeable to the sour and sweet, rich in nutrition and so on.
出处
《现代食品科技》
EI
CAS
2005年第3期110-111,82,共3页
Modern Food Science and Technology
关键词
桠柑果汁
果奶
生产工艺
Citrus ponki juice
Fruit-milk
Processing technology
