摘要
以绿豆芽和苹果为原料,研制绿豆芽苹果汁复合型果蔬饮料,着重对杀青时间、饮料配方、杀菌条件等进行了研究,以豆芽苹果汁液量、蔗糖量、柠檬酸量为因素进行正交试验分析,筛选出最佳试验配方为豆芽苹果汁添加量为24%、蔗糖用量为8%、柠檬酸用量为0.06%、稳定剂为0.2%的羧甲基纤维素钠;最佳杀青条件为95℃热水4 min;最佳灭菌条件为115℃高压蒸汽灭菌6 min.
The article discussed the process of a compound beverage prepared from mung-bean sprout and apple juice,and mainly studied the influences of the deactivation time,the formula,the sterilization conditions and so on.Through orthogonal experiments taking the amount of mung-bean sprout juice and apple juice,the sugar amount and the citric acid amount as the factors,the optimum formula was as follows： the amount of mung-bean sprout juice and apple juice 24%,the sugar amount 8%,the citric acid amount 0.06%,and 0.2% sodium carboxy methyl cellulose as the stabilizer;the deactivation was carried out in 95 ℃ hot water for 4 minutes;and the beverage was sterilized by 115 ℃ high-pressure steam for 6 minutes.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2011年第5期43-46,共4页
Journal of Henan University of Technology：Natural Science Edition
基金
河南省科技攻关计划项目(102102110155
102102110108
112102310524)
洛阳师范学院应用科学与技术研究基金项目(10000993)
关键词
绿豆芽
苹果汁
杀青
杀菌
mung-bean sprout
apple juice
deactivation
sterilization
