摘要
以苹果皮为原料进行苹果皮膳食纤维饮料的研制,通过单因子试验和正交试验对饮料中苹果皮、柠檬酸、稳定剂、抗氧化剂、葡萄糖的用量进行探讨,得到了苹果皮膳食纤维饮料的最佳工艺配方为:每500ml水中添加葡萄糖80g、柠檬酸2g、苹果皮100g、阿拉伯胶1.41g、CMC0.70g、VC0.08g;同时还探讨了苹果皮膳食纤维饮料的稳定性以及色、香、味的保持问题。
Apple peel was used as the major material in preparing a dietary fiber beverage. Based on the single factor and orthogonal experiments, the amounts of apple peel, citric acid, stabilizers, antioxidants and glucose were studied to give the optimal formula as follows： glucose 80g, citric acis 2g, apple peel 100g, Arabian gum 1.41g, CMC 0.70g and Vc 0.08g in 500ml water. At the same time, the stability of the beverage and the reservation of the colour, smell and taste were investigated.
出处
《饮料工业》
2006年第7期23-26,共4页
Beverage Industry
基金
安徽科技学院自然科学研究项目(ZRC200544)。
关键词
苹果皮
膳食纤维
饮料
apple peel
dietary fiber
beverage
