摘要
根据卷丹富含淀粉、蛋白质的特点 ,以干片及制淀粉所得的清汁为原料 ,进行了保健饮料的加工工艺研究 .结果表明 :采用 0 .0 2 %的黄原胶、0 .1%的 CMC—Na和 0 .1%的海藻酸钠作为稳定剂 ,使卷丹奶有较好的稳定性 ;卷丹奶饮料最佳配方为 :1∶ 9的卷丹与水混合 ,6%的白砂糖 ,4%的脱脂乳 ,0 .1%的柠檬酸 .清汁饮料的最佳配方为 :6%的白砂糖 ,0 .
By using dried slices and starch cleared juice of tiger lily as material, the technology of making healthy drinks was studied. The results show that the quality of tiger lily milk remains steady with 0.02% xanthic gum, 0.1% CMC-Na and 0.1% sodium alginate .The optimum formula of tiger lily milk is: tiger lily∶water=1∶9, with 6% of white granulated sugar, 4% of skim milk and 0.1% of citric.
出处
《中南林学院学报》
CSCD
2003年第1期28-31,共4页
Journal of Central South Forestry University
关键词
食品科学与工程
卷丹
保健饮料
工艺
food science and engineering
tiger lily ( Lilium lancifolium Thunb)
healthy drink
techniques
