摘要
以香椿汁、酸奶为主要原料,配以白砂糖、柠檬酸、稳定剂等辅料,通过正交试验和感官评定等方法,对香椿酸奶饮料的生产配方、糖酸比、稳定性等因素,香椿的护色、脱苦等工序进行了研究.结果表明:该产品的最佳配方为酸奶40%、香椿汁7%、白砂糖6%、耐酸CMC 0.15%、果胶0.10%、PGA0.15%,并调节糖酸比至35左右时酸甜适度,口感良好;香椿的最佳护色液为0.1%Vc和0.15%柠檬酸组成的复合护色液;β-环糊精脱苦的最佳量为0.3%.
The article prepared a yogurt beverage containing Toona sinensis juice as the main materials and sugar,citric acid,stabilizing agent and other auxiliary materials,and investigated the formulation,the sugar-acid ratio and the stability of the beverage,and further the color protection and the debittering process of Toona Sinensis by orthogonal tests and sensory evaluation.The results showed that the optimal formulation of the beverage was as follows： yogurt 40%,Toona sinensis juice 7%,sugar 6%,acid-resistant CMC 0.15%,pectin 0.10% and PGA 0.15%;the beverage had better taste when the sugar-acid ratio was controlled to about 35;the optimal color protection agent for Toona sinensis contained Vc 0.1% and citric acid 0.15%;and the optimal amount of β-cyclodextrin debittering agent was 0.3%.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2010年第5期62-65,共4页
Journal of Henan University of Technology：Natural Science Edition
关键词
香椿汁
酸奶
饮料
正交试验
感官评定
Toona sinensis juice
yogurt
beverage
orthogonal test
sensory evaluation
