摘要
提出了咖啡液体饮料制造的生产工艺，对咖啡液体饮料的风味、稳定性、脂肪析出等方面进行了研究，找到了适当的乳化剂蔗糖酯及稳定剂海藻酸钠，为咖啡的加工。
In this paper,the authors put forward the processing technology of liquefied coffee drink and carried out studied in respect of flavour,stability,outseparation,etc.The appropriate emulsifying agent(sucrose ester)and stabilizing agent(sodium alginate)were found.It provides a new way for the processing and preservation of coffee.
出处
《饮料工业》
1998年第3期41-42,共2页
Beverage Industry
关键词
饮料
乳化
咖啡
加工工艺
液体饮料
drink\ emulsification\ coffee\ processing technology
