摘要
以耐高温α-淀粉酶液化的糯玉米汁为主要原料,辅以红枣、莲子等药食两用保健材料,对其制成的仿乳饮料的乳化性和稳定性进行了研究,得到液化糯玉米仿乳饮料最佳辅料配比为:红枣2％,莲子 4％,蔗糖8％,奶粉1％。最佳稳定剂配方为黄原胶1．0％,CMC-Na0．5％,单甘酯1．0％。
In this paper, using special waxy corn juice which produced through a-amylase of high temperature resistant with jujube and lotus seeds, we have made the milk-like beverage and studied its stability, emulsibilify by using orthogonal experiments methods. The optimal beverage ingredients were obtained, which are as follows： jujube 2%, lotus seeds 3%, sucrose 8%, milk powder 1%. The optimum components of stabilizer are： xanthan gum 1.0%, CMC-Na 0.5%, monoglyceride 1.0%.
出处
《食品工业》
北大核心
2006年第2期23-25,共3页
The Food Industry
关键词
液化糯玉米汁
红枣
莲子
仿乳饮料
稳定性
waxy corn juice
jujube
lotus seeds
milk-like beverage
stability
