摘要
以核桃、银耳为主要原料,研制出核桃银耳复合饮料,并通过正交试验对复合饮料的配方和复合稳定剂配比进行了优化。结果表明,核桃银耳复合饮料的最佳工艺配方为核桃浆添加量25%,银耳汁添加量25%,蜂蜜添加量12%,pH值6.5;复合稳定剂配比为CMC-Na添加量0.10%,黄原胶添加量0.20%,单甘酯添加量0.09%,蔗糖酯添加量0.05%。
Walnut and Tremella fuciformis are used to make compound beverage, The formula of compound beverage and the ratio of compound stabilizer are optimized by orthogonal test. Results show that the best formula is 25% walnut paste, 25% Tremella fuciformis ju ic e, 12% honey, pH 6.5. Composite stabilizer is 0.10% sodium carboxymethyl cellulose, 0.20 %xanthan gum, 0.09% glycerol monostearate and 0.05% sucrose fatty acid ester.
作者
李慧芸
支欣
王锐
王惠岚
LI Huiyun ZHI Xin WANG Rui WANG Huilan(College of Life Science and Food Science Engineering, Shaanxi Xueqian Normal University,Xi＇an, Shaanxi 710100, China)
出处
《农产品加工》
2017年第4期20-21,25,共3页
Farm Products Processing
基金
陕西省教育厅科学技术研究项目(12JK0818)
陕西学前师范学院科研基金项目(2015YBKJ025)
陕西省大学生创新创业训练计划资助项目(2016DC015)
关键词
核桃
银耳
复合饮料
稳定性
walnut
Tremella fuciformis
compound drink
stability
