摘要
南瓜营养价值较高,具有较好的加工适应性。通过试验确定了生产南瓜全肉饮料的较优配方为:南瓜原浆40%,蔗糖6%,柠檬酸0.02%,苹果酸0.08%,卡拉胶与CMC-Na的质量比为1∶1,稳定剂用量为0.15%,水54%。
The pumpkin had good nutrition and good quality in processing. Through experiment, we make sure the excellent formulation of the pumpkin flesh of fruits beverage： The pumpkin is original to starch 40%, sugar 6%, lemon acid 0.02%, malic acid 0.08%, the card pulls the gum ： CMC-Na1 ： 1 stabilize a dosage as 0.15%, 54% of water.
出处
《农产品加工（下）》
2007年第2期49-51,共3页
Farm Products Processing
关键词
南瓜
果肉饮料
工艺
pumpkin
flesh of fruits beverage
