摘要
探讨以冬瓜、绿豆和鲜乳为主要原料制成冬瓜绿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,冬瓜30%,绿豆35%,鲜乳35%,白糖8%,柠檬酸0.080%。复配稳定剂为CMC—Na0.08%,琼脂0.04%,黄原胶0.04%。
The paper discusses the wax gourd,mung 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 was obtained by using 30 % wax gourd,35 % mung beans,35 % milk,8 % white sugar and 0.080 % citric acid.The complex stabilizers are CMC-Na 0.08 %,agar 0.04 %,xanthan gum 0.04 %.
出处
《食品研究与开发》
CAS
北大核心
2011年第9期90-92,共3页
Food Research and Development
关键词
冬瓜绿豆乳
加工工艺
配方
稳定性
wax gourd and mung beans milk
technical process
formula
stablilization
