摘要
研究了明列子悬浮饮料的配方和工艺流程,主要解决明列子饮料的悬浮问题。结果表明,使用0.3g/100g饮料悬浮剂悬浮0.2g/100g明列子饮料,效果显著,工艺简单,成本较低;悬浮后经过调配加工,可制成具有较好瘦身保健作用和良好口感的明列子悬浮饮料。
Research of the process and make up of the suspending agent of Mingliezi （Basil Seed）Drink was made. The major problem of figuring out the suspending of the Mingliezi drink was solved. The result shows that 0.3 g/100 g of the suspending agent of drink was used to suspend 0.2 g/100 g of this drink. Mingliezi Drink has an obviously effect of suspending. The process is simple and the cost is less. It could be made up to a tasty drink which has the effect of keep health and lose weight by preparing and processing after suspending.
出处
《食品工程》
2009年第2期23-25,共3页
Food Engineering
关键词
明列子饮料
悬浮
饮料悬浮剂
结冷胶
保健作用
mingliezi （Basil Seed） drink
suspension
suspending agent of drink
gellon gum
keep health
