摘要
以甜玉米和橙子为原材料,调配出既具有甜玉米风味又具有鲜橙清新特质、口感独特的新型果蔬混合饮料。其工艺配方为蔗糖添加量3%,酸味剂添加量0.10%,Na Cl添加量0.02%时,复合饮料风味最佳。同时,对甜玉米-橙复合饮料稳定性进行了研究,得出添加瓜尔豆胶0.05%,海藻酸钠0.15%,黄原胶0.10%,得到的甜玉米-橙复合饮料沉淀率最低,为32.3%,稳定性最好。
Sweet corn and orange as raw materials,mixing exports are unique,both has the flavor of sweet corn,and new type has the qualities of fresh orange fruit and vegetable drinks. Process recipe for cane sugar 3%,citric acid 0.10%,Na Cl0.02%,the composite beverage flavor is the best. And the stability of sweet corn-orange compound beverage is studied,it is concluded that adding 0.05% guar gum,sodium alginate 0.15%,xanthan gum 0.10%. The sweet corn-orange compound beverage precipitation rate is the lowest,at 32.3%,with the best stability.
出处
《农产品加工》
2016年第7期18-21,24,共5页
Farm Products Processing
关键词
甜玉米
复合饮料
配方
稳定性
sweet corn
compound beverage
formula
stability
