摘要
主要探讨以菠萝、番茄、胡萝卜为主要原料制成多维果茶的生产工艺。通过对加工过程中不同处理方法对果汁的黏度影响、增稠剂对产品质量的影响、均质条件对产品稳定性的影响等研究，确定了多维果茶的加工工艺。多维果茶的产品配方为番茄40％、菠萝35％、胡萝卜25％、白砂糖10％～12％、柠檬酸0．2％～O．3％、黄原胶0．05％、CMC0．2％：
This paper mainly discusses the pineapple, tomato, carrot as the main raw material into multidimensional nectar production processes. Through the process of different treatment methods on the viscosity of juice impact thickener impact on product quality, product heterogeneity conditions on the stability of the impact studies to determine the multidimensional tea processing technology. Multidimensional nectar product formulations for 40% of tomato, pineapple 35%o, 25% carrot, white sugar 10%-12%, 0.2%-0.3% citric acid, xanthan gum 0.05%, CMCO.2%.
出处
《食品工业》
北大核心
2009年第1期18-20,共3页
The Food Industry
关键词
果茶
加工工艺
配方
fruit tea
processing
formula
