摘要
为了研发一款全蛋运动型饮料,利用粒径、黏度、离心沉淀率、感官评价等方法,对饮料的配方及稳定性进行了研究。结果表明:每100mL全蛋饮料的配方为全蛋液9g、白砂糖7g、全脂乳粉0.5g、柠檬酸0.25g、海藻酸丙二醇酯0.2g、果胶0.2g、食盐0.1g、单甘脂0.05g、白醋0.03g、全蛋奶香精0.01g、烟酰胺0.60mg、盐酸吡多辛0.08mg;在温度90℃杀菌时间40min,全蛋饮料的稳定性好、外观状态均一、口感细腻,风味独特。
In order to develop a whole egg sports beverage,the formulation and stability of the beverage were studied by means of particle size,viscosity,centrifugal sedimentation rate,and sensory evaluation.The results showed that the formula of the whole sports beverage per 100mL was the whole egg liquid 9g,white sugar 7g,whole milk powder 0.5g,citric acid 0.25g,propylene glycol alginate 0.2g,pectin 0.2g,salt 0.1g,monoglyceride 0.05g,of white vinegar 0.03g,egg milk flavor 0.01g.Nicotinamide 0.60mg,pyridoxine hydrochloride 0.08mg;sterilization time is 40 minutes at the temperature 90℃.The whole sports beverage has a good stabilizer,uniform appearance,fine taste and unique flavor.
作者
沈思佳
仝其根
SHEN Si-jia;TONG Qi-gen(Food Science and Engineering College,Beijing University of Agriculture,Beijing 102206,China;Beijing Food Science&Technology Collaborative Innovatuon Company Limited,Beijing 100094,China)
出处
《饮料工业》
2020年第3期57-62,共6页
Beverage Industry
关键词
全蛋运动饮料
配方
稳定性
egg sports beverage
formulation
stability
