摘要
研究了以黄瓜为主料,木糖醇和柠檬酸为辅料加工低糖黄瓜汁饮料的工艺。通过正交试验得出最佳的榨汁条件及饮料配方,并探讨了饮料的灭菌条件及其稳定性。最后测定产品的感官性状、理化指标及微生物指标,确保达到饮料标准。黄瓜汁饮料的配方为:黄瓜汁40%,木糖醇8%,柠檬酸0.09%,VC0.06%,稳定剂选用0.1%琼脂+0.1%CMC—Na,灭菌条件为90℃下灭菌8min。
The processing of low-sugar cucumber drink which made from cucumber as raw material and the xylitol as sweetener were studied. The condition of juice extraction and prescription of drink were obtained by the orihogonal experiment, and the bactericidal condition and stability of drink were discussed. The results are the concentration of cucumber juice 40%, xylitol 8%, citric acid 0.09%, VC 0.06%, agar 0.1% and CMC-Na 0.1% as well as the antiseptic condition is 90 ℃ 8 min. The properties of the low-sugar cucumber drink as well as the physical, chemical and microbial indicators were determined to ensure the quality of low-sugar cucumber drink.
出处
《农产品加工（下）》
2008年第9期44-46,61,共4页
Farm Products Processing
关键词
黄瓜
低糖饮料
工艺
cucumber
low-sugar drink
processing
