摘要
对全藕粉加工莲藕汁的工艺进行了研究,重点研究了其稳定特性,筛选并优化了复合稳定剂的质量添加配比,即:卡拉胶0.02 g/dL、β-环状糊精0.08 g/dL、海藻酸钠0.10 g/dL。借助电子鼻对全藕粉加工的莲藕汁与鲜藕汁进行了风味的对比,结果发现两者的挥发性风味物质种类保持了协调一致,但藕粉汁的响应值略低于鲜藕汁。
This manuscript study the process parameters for juice made from full lotus root powder. The optimum composite levels were achieved：carrageenan 0.02%, β-cyclodextrine 0.08%, sodium alginate 0.05%. The juice flavor of full lotus root powder and fresh lotus root were both conducted with the aid of the electronic nose, it was found that both of them has the same flavor material type,but the flavor threshold value full lotus root powder juice was inferior to the fresh lotus root juice.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2011年第2期228-233,共6页
Journal of Food Science and Biotechnology
基金
国家自然科学基金项目(20776062)
江苏省“333高层次人才培养工程”资助项目
关键词
鲜藕
藕粉
制汁
稳定
电子鼻
fresh lotus root, full lotus root powder, juice, stable, electronic nose
