摘要
以沙棘汁、番茄汁、酸奶为主要原料,配以白砂糖、稳定剂等辅料,运用合理的加工工艺,通过正交试验和感官评定的方法,研制出了一种风味独特、多种营养素兼容的具有保健功能的搅拌型酸奶,研究结果表明该产品的最佳配方为:沙棘汁3.5%,番茄汁21%,白砂糖6%,稳定剂(CMC)0.4%。
This article introduces the research on the optimum technology and recipe of yogurt mixed with hippophae rhamnoides and tomato juice using single factor and orthogonal experiments .We researched a kind of flavored, nourishing and healthy new drink.The optimum technological parameters were determined as follows： hippophae rhamnoides juice3.5 %, tomato juice 21%, white sugar 6 %, stablizer（CMC）0.4 %.
出处
《食品研究与开发》
CAS
北大核心
2008年第7期66-68,共3页
Food Research and Development
关键词
沙棘
番茄
酸奶
营养保健
hippophae rhamnoides
tomato
yoghourt
nourishing and healthy
