豌豆苗饮料的工艺研究

Study on the Processing Technology of Pea Sprout Beverage

对豌豆苗饮料的加工工艺进行研究,通过单因素试验确定豌豆苗浸提温度、加水量、浸提时间、稳定剂种类的选择、加糖量、加柠檬酸量。豌豆苗汁饮料的最适提取温度为90℃,最适加水量为豌豆苗质量的3倍,最适pH值为7,最佳浸提时间为24h,稳定剂中CMC-Na稳定最好,最适稳定剂量为0.1%,最适加糖量为7%蔗糖,最适加酸量为0.125%柠檬酸。

The technology of processing pea sprout beverage,by single-factor experiment,we kown the most suitable extraction temperature,the water that we need to aid,the extraction time,the stabilier that we should to use and how much we should to use,the quantity of suger we need to add,the acid we should to add and so on.The most suitable temperature of pea sprout beverage is 90 ℃,the water we should to aid is three times of the pea sprout weight,the most suitable pH is 7,the most extraction time is 24 h,the best stabilier is CMCNa,the quanlity we shoud to aid is 0.125 % of the weight,the most suitable suger we shoud to aid is 7 % of the weight,the most suitable lemon acid we shoud to aid is 0.125 % of the weight.