仙人掌乳清饮料的研制

Development of the mixed beverage of cactus and whey

以食用仙人掌与乳清为原料,进行仙人掌原汁护色脱腥、复合饮料调配和稳定性实验,探讨新型保健饮料的加工工艺。结果表明,绿茶量为0.8%、100℃处理10min不仅掩盖大部分的仙人掌草腥味,而且汁液保持鲜绿。新型饮料的最佳配方为仙人掌汁10%、乳清20%、白糖量12%、羧甲基纤维素钠0.1%和海藻酸钠0.1%时其稳定性和口感最好。

Methods of deodorizing and greenprotecting,processing technology and stability of mixed beverage were studied with edible cactus and whey.The results showed that using 0.8% green tea 100℃ treated 10min could not only remove the fishy smell,but also maintain cactus juice green color simultaneously. The best new drink recipes was cactus juice 10%,whey 20%,sugar 12%,and compound stabilizer consisted of 0.1% sodium carboxymethyl cellulose and 0.1% alginate sodium.