摘要
以猕猴桃根为原料,对猕猴桃根饮料的生产工艺及稳定性进行研究,重点探讨猕猴桃根汤剂熬煮过程中料水比与熬煮时间、稳定剂复配及主要原辅料配比。结果表明,猕猴桃根汤剂熬煮过程中,料水比1:20(g/ml),熬煮3h,汤剂品质较好;卡拉胶与CMC-Na按1:1复配,稳定效果较优;采用汤剂60%、复合稳定剂1‰、蜂蜜5.0%、果葡糖浆6.0%生产猕猴桃根饮料,口感、风味及稳定性较为突出。
A novel beverage was developed from Chinese gooseberry root. This study mainly focused on the optimization of ratio of material to water, boiling time of material, complex ratio of stabilizers and proportion of main and auxiliary materials. The decoction obtained had good quality when Chinese gooseberry root was boiled for 3 h with the ratio of material to water of 1：20 （g/ml）. A mixture of carrageenan gum and CMC-Na at the ratio of 1：1 presented the best stabilizing effect. The beverage composed of 60% decoction, 1%0 complex stabilizer, 5.0% honey and 6.0% fructose syrup had nice flavor, taste and stability.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第16期290-292,共3页
Food Science
关键词
猕猴桃根
生产工艺
稳定性
Chinese gooseberry root
production process
stability
