摘要
以白萝卜汁和雪梨汁为原料,研究白萝卜果汁饮料的生产工艺与配方,为白萝卜的开发提供技术支撑。研究结果表明,用6%的白萝卜汁、12%的雪梨汁、0.15%的柠檬酸、9%的白糖以及0.1%的CMC-Na(羧甲基纤维素钠)和0.1%的黄原胶作为稳定剂生产的饮料稳定性和可口性好。
In this experiment, white radish juice and snow pear juice were used as the major raw materials to make a juice drink. At the same time, a study was carried out on the production technology and formula of the drink to provide some technological supports for the development of white radish. The results of the experiment showed that 6% white radish juice, 12% snow pear juice, 0.15% citric acid, 9% sugar, and 0.1% CMC-Na and 0.1% xanthan gum （as the stabilizers） were mixed to give a juice drink characterized by a good stability and palatability.
出处
《饮料工业》
2014年第2期10-14,共5页
Beverage Industry
基金
公益性行业(农业)科研专项(201303079)
关键词
白萝卜
雪梨
稳定性
果汁饮料
white radish
snow pear
stability
juice drink
