摘要
以绿茶粉、核桃为主要原料,通过感观评定和正交试验等方法对绿茶核桃乳生产工艺条件进行研究。结果表明:绿茶核桃乳最佳配方为核桃汁24%、绿茶粉0.3%、蔗糖6%;复合乳化剂为单甘脂与蔗糖酯(质量分数比2∶8)添加量0.25%,稳定剂为黄原胶0.15%、CMC-Na 0.3%、β-CD0.1%。该工艺产品口感细腻,风味清雅,稳定性好。
Taking the walnut and green tea power as main raw materials, the processing conditions were studied by orthogonal tests and sensory e- valuation. The results showed that the optimal formula of green tea wal- nut milk was as followed., walnut juice 24%, green tea0. 3%, sucrose 6 %. And the product with good taste and flavor was obtained, whose best emulsifier （0.25%） for the beverage was monoglyceride and sucrose ester （2 ： 8） and its stability was most satisfactory with 0. 15% xanthan gum, 0.3% CMC-Na and 0. 1% beta-CD.
出处
《食品与机械》
CSCD
北大核心
2014年第2期226-230,共5页
Food and Machinery
基金
贵州省科技重大专项(编号:黔科合重大专项字[2011]6011号)
关键词
核桃
绿茶
饮料
配方
稳定性
walnut
green-tea
beverage
Sormula
stability
