摘要
以板栗、花生为主要原料,添加适量的增稠剂、乳化剂及其他辅料,对板栗花生奶的生产工艺和配方进行了研究。结果表明:添加板栗浆10%、花生乳25%、白砂糖10%、pH调整为4.5、复合增稠剂0.15%、复合乳化剂0.15%为最佳配方。该产品色泽均匀稳定,酸甜适口,细腻润滑。
Taking the chestnut and peanut as the main raw materal, adding fitting thickening agent, emulsifier and other accessorial material, the processing technology and formula of chestnuts and peanuts milk beverage were studied. The results indicated that： the optimum formula of chestnut liquid 10 %, peanut milk 25 %, sugar 10 %, pH4.5, complex thickening agent 0.15 %, complex emulsifier 0.15 %. The product was uniformity and stability color, fine lubrication, and it was tasteful.
出处
《食品研究与开发》
CAS
北大核心
2011年第7期90-93,共4页
Food Research and Development
关键词
板栗
花生
饮料
chestnut
peanut
beverage
