摘要
为充分开发利用棕苞,以棕苞为原料,经选料、清洗、预处理、切碎和打浆等生产工序,添加各种辅料进行调配,制作成棕苞保健饮料。采用正交试验确定原料的最佳护色方案和最佳调配配方。结果表明:最佳护色方案为预煮5 min,最佳调配配方:黄原胶添加量为0.1%、CMC添加量为0.15%和柠檬酸添加量为0.1%。所研制出的棕苞保健饮料色泽均匀、组织状态良好、口感细腻、酸甜适宜。
Palm shoots can be taken as the raw materials. After a whole process of material choosing, cleaning, preprocessing, chopping and beating, various auxiliary materials are added and compounded, and then the health care beverage with palm shoot is produced. With orthogonal experiment, the optimal color - protection methods and optimal compound ingredients are determined as the following： the addictive amount of re - boiling time is 5 min, the addictive amount of xanthan gum is 0. 1% ,the addictive of amount of CMC is 0. 15% and the citric acid is 0. 1%. With a smooth and clear color and a good tissue state,the final beverage has a delicate sour and sweet taste.
出处
《江苏调味副食品》
2011年第4期1-3,共3页
Jiangsu Condiment and Subsidiary Food
关键词
棕苞
正交实验
生产工艺
稳定剂
palm shoot
orthogonal experiment
producing technology
stabilizer
