摘要
以黄秋葵为原料,研制黄秋葵植物饮料。通过单因素和正交试验设计优化黄秋葵植物饮料的最佳配方为:黄秋葵汁添加量为200 g/L、柠檬酸1.1 g/L、木糖醇50 g/L、复合稳定剂(黄原胶、羧甲基纤维素钠、瓜尔豆胶)比例为0.05 g/L︰0.05 g/L︰0.02 g/L,调色剂叶绿素铜钠为0.010 g/L。
With okra as raw materials, a healthy plant beverage was developed. The optimal formulas of the okra plant beverage were determined through orthogonal test and sensory evaluation as follows： 200 g/L okra juice, 1.1 g/L citric acid, 50 g/L xylitol, 0.05 g/L︰0.05 g/L︰0.02 g/L xanthan gum, sodium carboxymethyl cellulose, guar gum, 0.010 g/L sodium copper chlorophyllin.
出处
《食品工业》
CAS
北大核心
2018年第3期20-23,共4页
The Food Industry
基金
三亚市专项科研试制项目(2015KS08)"黄秋葵蔬菜综合利用"
三亚市院地科技合作项目(2016YD02)"黄秋葵种豆咖啡饮料的研制"
关键词
黄秋葵
复合稳定剂
饮料
okra
compound stabilizer
beverage
