摘要
以麻山药为原料,制成果肉饮料。对饮料加工过程中的防褐变以及稳定性问题进行了研究。结果表明:麻山药去皮切块后及时浸入0.6%柠檬酸+0.6%VC+0.08%亚硫酸氢钠的水溶液中,可防止去皮后麻山药块的褐变;0.10%海藻酸钠+0.05%CMC的复配稳定剂对麻山药果肉饮料的稳定效果明显,所得麻山药饮料的浆液形态均匀,长时间放置不分层。
Detailed experimental analysis and research were completed on anti-browning and stability during yam pulpous beverage processing. The results were as follows： the browning of yam dollops occurring after peeling could be effectively prevented by soaking them immediately in a water solution containing 0.6% citric acid, 0.6% VC and 0.08% sodium sulfite; a compounded stabilizer of 0.10% sodium alginate and 0.05% CMC had a satisfactory stabilizing effect on the yam beverage, the juice in which kept uniform for a long time without lamination.
出处
《饮料工业》
2009年第2期29-31,共3页
Beverage Industry
关键词
麻山药
果肉
护色
稳定性
yam
pulp
anti-browning
stability
