摘要
研究了以绿豆芽为原料的全肉质豆芽饮料的配方及加工条件,结果表明:选用生长4—5 d的绿豆芽,豆芽杀青条件为95℃,4 min;饮料的最佳配方为柠檬酸用量0.09%,蔗糖用量7%,绿豆芽原汁用量20%;复合稳定剂(CMC-Na和琼脂为1∶1)为0.09%,采用115℃灭菌7 min,即可得到气味清香、酸甜可口、口感细腻的绿豆芽全肉质饮料.
The processing technology formula and condition for mung-bean-sprout fleshy beverage were studied. The results showed that the mung-bean-sprout was selected for growth 4 -5 d and sterilized under 95 ℃ for 4 min;the best formula of mung-bean-sprouts beverge was the amount of 0.09% citric acid,7% sucrose,20% of the amount of mung bean juice with 115 ℃ for 7 min sterilization. The taste of ;0.09% compound stabilizer （CMC-Na and agar 1：1 ） , mung-bean-sprouts fleshy beverge is sweet, sour and fra- grant.
出处
《郑州轻工业学院学报（自然科学版）》
CAS
2012年第4期48-51,共4页
Journal of Zhengzhou University of Light Industry:Natural Science
基金
河南省青年骨干教师资助项目(2011ggjs-154)
河南省科技攻关计划项目(102102110155)
河南省教育厅项目(2010B180020)
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
全肉质饮料
工艺配方
mung-bean-sprout
fleshy beverage
techhique formula
