摘要
采用正交试验对绿豆乳饮料的加工工艺和技术参数进行研究,以感官评定进行配方优选,得到绿豆乳饮料稳定剂最优配方为:明胶0.10%,卡拉胶0.05%,黄原胶0.05%,瓜尔豆胶0.15%;最佳工艺参数为:均质温度为60℃,压力为25 MPa下均质两次;杀菌温度为121℃,时间为15 min。
In this article,the orthogonal test and sensory evaluation were applied to study the processing technology and technical parameters of mung bean milk beverage. With sensory evaluation,the best compound stabilizers were gelatin 0. 10%,carrageenan 0. 05%,xanthan gum 0. 05%,guar gum 0. 15%. The optimum technique and parameter were determined as follows: the pressure of homogenization is 25 MPa at 60 ℃. The temperature of sterilization is 121 ℃ for 15 min.
出处
《江苏调味副食品》
2014年第1期26-28,共3页
Jiangsu Condiment and Subsidiary Food
关键词
绿豆乳饮料
稳定性
加工技术
mung bean milk beverage
stability
productive technology
