摘要
探讨以红豆和牛乳为主要原料制成的红豆乳饮料的加工工艺。通过感官评定和正交试验确定其最佳配方,其中水46.6%,牛乳35%,红豆15%,白砂糖3%,乳化剂0.2%,结冷胶0.12%,香精0.08%。
The paper discusses the adzuki beans and milk as the main raw material into juice technical process. According to the orthogonal design and the sense organ evaluation, the best formula is obtained by using 46.6% water, 35% milk, 15% adzuki beans, 3% white sugar, 0.2% emulsifier, 0.12% gellan gum, 0.08% essence.
出处
《食品工业》
北大核心
2011年第6期73-75,共3页
The Food Industry
关键词
红豆
牛乳
乳化剂
结冷胶
adzukibean
milk
emulsifier
gellangum
