摘要
以番茄为原料,针对提高番茄出汁率、饮料稳定性、饮料风味的保持工艺进行了研究。结果发现,对番茄热破碎,经0.8‰果胶酶处理可提高出汁率(74.5%)。通过正交试验获得番茄饮料最佳配方为CMC-Na0.05%,琼脂0.05%,黄原胶0.03%,白砂糖4.0%,蜂蜜2.0%,柠檬酸0.5%,番茄果浆90%。
Using the tomato as material, processing technology for developing the juice yield, stability and flavour of tomato beverage was investigated in this work. The results showed that the juice yield increased to 74.5 % by heat breaking and treated with 0.8 ‰ of pectase. The best components were obtained via orthogonal test, which follow as： CMC-Na0.05 %, agar 0.05 %, xanthan gum 0.03 %, white granulated sugar 4.0 %, honey 2.0 %, citric acid 0.5 %, tomato pulp 90.0 %.
出处
《食品研究与开发》
CAS
北大核心
2007年第10期108-110,共3页
Food Research and Development
关键词
番茄饮料
配方
稳定性
tomato beverage
component
stability
