南瓜绿豆汁的研制

Process of Pumpkin Mung Bean Juice

以南瓜、绿豆为原料开发了一种降暑饮料,结果表明：在pH值为8,浸泡温度为40~50℃,浸泡时间为8h时绿豆脱皮效果最好。南瓜汁与绿豆汁的最佳混合比例为3∶7,增稠剂采用0.10%黄原胶和0.10%CMC,饮料稳定性最好。

Pumpkin and mung bean were taken as the main raw materials to develop one cooling beverage.At the conditions of pH 8,soaking for 8 hours in the water of 40~50℃,volume ratio of pumpkin juice and mung bean was 3∶7,0.10% xanthan gum and 0.10% CMC were taken as the thickener,the best flavor was obtained.