摘要
以山楂、花生为原料,研究山楂花生饮料的研制工艺。单因素试验分析了各添加成分对饮料感官品质的影响,正交优化试验确定产品的最佳配方为原汁含量70%,山楂汁与花生浆体积比4∶1,白砂糖10%,柠檬酸0.04%。探讨了果胶、CMC-Na、黄原胶对产品稳定性的影响,通过正交试验确定了最佳稳定剂的配比浓度依次为:果胶0.15%,CMC-Na 0.05%,黄原胶0.09%。
A compound beverage of haw juice and peanut pulp was developed. The influence of several ingredients on sensory qualities of the compound beverage was analyzed through single factor test. The technological parameters for the beverage preparation were optimized through orthogonal tests, which were as follows ： the concentration of haw juice and peanut pulp was 70%, the ratio of haw juice to peanut pulp was 4：1 ,the amount of table sugar was 10% ,and the concentration of citric acid was 0.04%. The effect of three kinds of stabilizer on the stability of beverage was analyzed. The optimum concentration ratio of pectin, CMC- Na and xanthan gum was 0. 15% ,0.05% ,0.09% ,respectively.
出处
《粮油食品科技》
北大核心
2013年第5期122-124,共3页
Science and Technology of Cereals,Oils and Foods
关键词
山楂汁
花生浆
复合饮料
研制
稳定性
haw juice
peanut pulp
compound beverage
preparation
stability
