摘要
研究肉苁蓉咖啡保健饮料的生产加工工艺和稳定性。结果表明:新鲜的肉苁蓉切片0.8 cm^1 cm后,在酸液中浸泡2 min,然后微波加热70 s,护色效果最好;通过正交试验分析得出原料最佳组合为咖啡0.4%、肉苁蓉2.5%、奶粉2.0%、白砂糖8.5%;最佳稳定剂组合为羧甲基纤维素钠0.24%、单,双,三甘油脂肪酸酯0.06%、果胶0.12%、六偏磷酸钠0.06%。
The production processes and stability of cistanche coffee health drink were studied in the article.The results showed that： Fresh cistanche was sliced 0.8 cm-l.0 cm, soaked 2 minutes in acid, then heat 70 seconds in Microwave ovens, color protection effect was best; the influence of muhe-factor was investigated by orthogonal experiment.the best portfolio was comfirmed：coffee was 0.4 %, cistanche was 2.5 %, milk powder was 2.0 %, white sugar was 8.5 %; the best Portfolio of stability was comfirmed：CMC was 0.24 %, Single, double, three fatty acid esters of glycerol was 0.06 %, pectin was 0.12 %, hexametaphosphate was 0.06 %.
出处
《食品研究与开发》
CAS
北大核心
2012年第9期113-116,共4页
Food Research and Development
关键词
肉苁蓉
咖啡
保健饮料
工艺
稳定性
cistanche
coffee
health drink
technology
stability
