摘要
将酸角原料加５倍水在８５℃下浸提３０ｍｉｎ，用耐酸性ＣＭＣ－Ｎａ作稳定剂的效果较好。其最佳配方为蔗糖１２．５％，柠檬酸０．３％，ＣＮＣ－Ｎａ０．１％。产品中加入３０ｍｇ／ｋｇ的麦芽酚可使酸角的风味更浓郁。
Studies have been made of a beverage from Tamarindus indica. The studies indicate that Tamarindus indica has a relatively high content of minerals and amino acids, much more than most of other raw materials of fruits and vegetables, and a better result can be reached in the process of extraction provided that five times water is added in accordance with the weight of raw material under 85℃ for 30 minutes and acid-resisting CMC-Na is used as stabilizer. The beverage made in this way has a comparatively good taste and flavor with excellent stability. The best formula is 12.5% sucrose, 0.3% citric acid and 0.1% CMC-Na. The flavor can be pure but stronger if 30 mg/kg malt phenol is added.
出处
《西南农业大学学报（自然科学版）》
CSCD
1996年第5期484-486,共3页
Journal of Southwest Agricultural University
关键词
酸角
营养成分
氨基酸
饮料
加工工艺
Tamarindus indica
nutrition constituents
amino acids/beverage
processing technology
