摘要
探讨了枇杷果奶的生产工艺流程和操作要点,确定了产品的最佳配方为:枇杷果汁15%,脱脂奶粉2.5%,白糖8%,有机酸0.25%,乙基麦芽酚0.01‰,羧甲基纤维素钠0.30%,果胶0.10%,阿拉伯胶0.05%,柠檬酸三钠0.15%,所得产品营养丰富、口感细腻、酸甜可口。
The processing technology and operating key points of loquat-milk were studied in this paper. The optimum proportion for fruit milk, fruit juice, sugar, organic sour, ethyl maltol, CMC-Na, pectin, the gum pectin and the rrisodiumcirrate was 2.5%, 15%, 8%, 0.25%, 0.01%, 0.30%, 0.10%, 0.05%, and0.15% respectively. The final product has a taste of sweet and sour.
出处
《冷饮与速冻食品工业》
2005年第3期13-15,共3页
Beverage & Fast Frozen Food Industry
关键词
枇杷
果奶
生产工艺
loquat
fruit-milk
processing technology
