摘要
探讨以胡萝卜、巴旦木为主要原料制成胡萝卜巴旦木复合饮料的加工工艺。通过感官评定和正交试验确定其最佳配方,其中胡萝卜汁60%,巴旦木浆40%,白砂糖8%,柠檬酸0.08%。复配稳定剂为CMC-Na 0.15%,黄原胶0.05%。乳化剂配比为蔗糖酯0.15%,单苷酯0.1%。
With walnut, almond as the main raw material into juice production process was discussed. According to the orthogonal design and the sense organ evaluation, the best formula was obtained by using 60% carrot, 40% almond, 8% white sugar and 0.08% citric acid. The complex stabilizers were CMC-Na 0.15%, xanthan gum 0.05%. The complex emulsifiers were sucrose 0.15%, GMS 0.1%.
出处
《食品工业》
北大核心
2013年第2期17-19,共3页
The Food Industry
关键词
胡萝卜
巴旦木
生产工艺
配方
稳定性
carrot
almond
production process
formula
stablilization
