摘要
通过L9(33)正交试验研究了菠萝汁豆奶饮料的制备工艺,得出产品的最佳配方及稳定剂的添加量为:菠萝汁62.5 mL、豆奶62.5 mL、蔗糖15 g、柠檬酸0.05 g、柠檬酸钠7.5 mg、羧甲基纤维素钠0.225 g、海藻酸钠0.75 g、黄原胶0.4g。
The production process of pineapple-soybean beverage was studied by L9 （3^3） orthogonal experiments. The result showed that the best formula of pineapple-soybean beverage was as followed： pineapple juice 62.5 mL, soy milk 62.5 mL, sugar 15 g, citric acid 0.05 g, citric aeid-Na 7.5 mg, CMC-Na 0.225 g, sodium alginate 0.75 g, xanthan gum 0.4 g.
出处
《广东农业科学》
CAS
CSCD
2007年第10期68-70,共3页
Guangdong Agricultural Sciences
基金
河南科技学院重点科研项目(040111)
关键词
菠萝汁
豆奶
配方
稳定性
pineapple juice
soybean milk
prescription
stability
