摘要
以奇亚籽、桃胶、银耳为主要原料,白砂糖、稳定剂等为辅料,研究新型的奇亚籽桃胶银耳饮料,通过单因素试验和正交试验结果进行分析,确定了奇亚籽桃胶银耳饮料最佳配方及加工工艺,结果表明,桃胶银耳混合浆60%,奇亚籽10%,柠檬酸0.08%,白砂糖8%,CMC-Na 0.07%、黄原胶0.08%、果胶0.09%、卡拉胶0.07%;最佳均质条件为温度65℃下第一级压力15 MPa、第二级压力30 MPa,最佳杀菌条件为95℃,20 min。研制出的饮料,富有桃胶银耳的清香,口感爽滑,稳定性好,风味独特。
To develop a new kind of fruit grain beverage with health function, chia seed, peach gum and tremella are used as the main raw materials with white sugar, stabilizers and so on being accessories. Through single factor experiment orthogonal test and analysis of results, determining the best formula is: to add peach gum and tremella 60%, adding 10% chia seed, 0.08% citric acid, 8% white sugar, 0.07% CMC-Na, 0.08% Xanthan gum, 0.09% pectin and 0.07% carrageenan. In addition, the best homogenizing condition is that the first stage pressure is 15 MPa, when the second stage presure is 30 MPa, and the temperature is 65 ℃. And the best sterilizing condition is 95 ℃ 20 min. Under those conditions, the beverage is delicious and has good peach gum taste and tremella taste, good stability and unique flavor.
作者
吴文龙
杨志娟
李婷婷
吴昇宇
WU Wenlong;YANG Zhijuan;LI Tingting;WU Shengyu(College of Food Science and Technology,Guangdong Ocean University(Zhanjiang 524088;College of Chemistry and Materials Science,Guangxi Teachers Education University(Nanning 530001)
出处
《食品工业》
CAS
北大核心
2018年第7期36-41,共6页
The Food Industry
关键词
奇亚籽
桃胶
银耳
生产工艺
饮料
chia seed
peach gum
tremella
processing technology
beverage