摘要
采用正交实验,对枇杷果奶的生产工艺和稳定性进行了探讨。结果表明,枇杷果奶原料优化配比为脱脂奶粉2.5%、枇杷果汁15%、蔗糖8%、有机酸(柠檬酸∶苹果酸=2∶1)0.25%、乙基麦芽酚10mg/kg;果奶中加入0.30%CMC-Na、0.10%果胶、0.05%阿拉伯胶和0.15%柠檬酸三钠的复合稳定剂,在25MPa压力下进行均质处理,可获得理想的稳定效果。
The processing technology and stability of Ioquatmilk were investigated by the orthogonal tests. The optimal processing technology of Ioquat-milk was found out： quantity of skim milk powder is 2.5%, quantity of juice is 15%, quantity of sugar is 8%, quantity of organic acid is 0.25%, and quantity of ethyl maltol is 10mg/kg. And the best conditions for the stabilizing Ioquat-milk can be gotten by adding a combined stabilizer made up of 0.3%CMC-Na, 0.10%pectin, 0.05% Arabian gum, and 0.15% tri-sodium citrate, homogenizing under the pressure of 25MPa.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第12期129-131,共3页
Science and Technology of Food Industry
关键词
枇杷果汁
果奶
正交实验
复合稳定剂
稳定性
Ioquat juice
fruit milk
orthogonal test
combined stabilizer
stability
