摘要
韶关学院食品科学与工程系(韶关512005)摘要以佛手瓜和牛乳为主要原料,配以各种辅料及添加剂制成佛手瓜汁保健蔬菜乳饮料。实验结果表明:浓度为80mg/kg的葡萄糖酸锌溶液对佛手瓜汁的护色效果最好;佛手瓜蔬菜乳饮料最优辅料配方为佛手瓜汁与牛奶比例1∶1;白砂糖添加量6%;柠檬酸添加量0.08%;使用0.2%的CMC稳定效果最好。
A new technology of health vegetable dairy beverage with chayotes juice based on additives was studied. The result showed that the zinc gluconate of 80 mg/kg had the best effect on green keeping. The best processing of this beverage was obtained when the proportion ofchayotes juice and dairy was 1 ： 1 with 6% sugar and 0.08% citric acid. The optimal stabilizer was the 0.2% CMC.
出处
《食品工业》
北大核心
2008年第1期60-61,共2页
The Food Industry
基金
香港铭源基金资助项目(314-140447)
关键词
佛手瓜
保健
蔬菜乳饮料
chayotes
health
vegetable dairy beverage
