摘要
以番茄和藜麦为主要原料,对藜麦番茄复合饮料的加工工艺进行了研究。结果表明,藜麦番茄复合饮料最佳的工艺配方为藜麦浆添加量35%,番茄汁添加量25%,白砂糖添加量5%;复配稳定剂的最佳配比为单硬脂酸甘油酯添加量0.12%,黄原胶添加量0.08%,蔗糖脂肪酸酯添加量0.10%,卡拉胶添加量0.05%。
In this paper,the optimum technology of quinoa and tomato compound beverage was studied.The results showed that the best formula of compound beverage:quinoa rice pulp35%,tomato juice 25%,sugar 5%.The optimum proportion of compound stabilizer is glycerin monostearate 0.12%,xanthan gum 0.08%,sucrose fatty acid ester 0.10%,carrageenan 0.05%.
作者
李慧芸
LI Huiyun(College of Life Science and Food Science Engineering,Shaanxi Xueqian Normal University,Xi'an,Shaanxi 710100,China)
出处
《农产品加工》
2021年第3期38-40,44,共4页
Farm Products Processing
基金
陕西省科技计划项目(2017NY-199,2019NY-132)。
关键词
藜麦
番茄
复合饮料
稳定性
quinoa
tomato
compound beverage
stability
