摘要
采用罗汉果与核桃为原料,研制了新型植物蛋白饮料——罗汉果核桃复合饮料。通过配合对比实验确定最佳乳化稳定剂种类和用量,当黄原胶:海藻酸钠:单甘酯=1:1:1,总用量为0.3%时复合饮料稳定性最好。以混合浆液总量及其质量比、蜂蜜、柠檬酸为因素水平,进行正交试验确定复合饮料的最佳配比用量。结果表明:当罗汉果汁:核桃汁=1:2、混合浆液40%、蜂蜜0.1%、柠檬酸0.1%时,所得产品的色泽、风味,甜度和酸度最佳。
Studying to solve these two issues to produce a new drink,Siraitia grosvenorii and walnut beverage.Orthogonal experiment design was used to analyze four factors,which could affect the quality of this beverage.The results show that the best prescription is：The ratio of Siraitia grosvenorii and walnut was 1：2,honey 0.1%,citric acid 0.1%,stabilizer complex 0.3%.The product has bright colour and a delicate flavour.
出处
《食品科技》
CAS
北大核心
2010年第7期138-140,144,共4页
Food Science and Technology
关键词
罗汉果
核桃
饮料
复合乳化稳定剂
Siraitia grosvenorii
walnut
beverage
mixed emulsifiers stabilizers
