摘要
通过对偃松仁饮料稳定性的研究,获得最佳工艺参数和技术要点。实验结果表明,添加单甘酯0.15%、蔗糖酯0.10%和海藻酸钠0.3%,在均质温度70℃、压力25MPa下均质2次,稳定性较好。
The optimum technological parameters and technical essentials were obtained from the study conducted on the stability of pine nut drink. The results showed that a product with satisfactory stability could be made under the conditions as follows: the additions of 0.15% GMS, 0.10% sucrose fatty acid ester and 0.3% sodium alginate, and homogenization twice at 70℃ and 25 MPa.
出处
《饮料工业》
2005年第2期8-10,共3页
Beverage Industry
关键词
松仁饮料
乳化剂
稳定性
pine nut drink
emulsifier
stability
