摘要
以红枣、大豆为原料对红枣大豆复合饮料生产工艺进行研究,对红枣原汁、豆汁、糖酸的用量、稳定剂浓度进行优化。结果表明:豆汁和红枣汁的用量分别为40%和35%、蔗糖5%、柠檬酸0.2%、明胶0.13%、藻酸丙二醇酯PGA 0.08%、耐酸CMC0.06%时,产品品质最好。
This paper studied the production process of composite drink from jujube and soybean,in which the amount of jujube juice,soybean milk,sucrose,sour and the density of stabilizer were optimized.By orthogonal experiment,it came to conclusion that when the amount of jujube juice and soybean milk were 35% and 40% respectively,that of sucrose and citric acid got to 5.0% and 0.2%,the quality of product ranked the first.In addition,the effect of satablizer,consisting of gelatin,PGA and CMC,reached the uttermost,whose density were 0.13%,0.08% and 0.06%.
出处
《广东农业科学》
CAS
CSCD
北大核心
2011年第17期77-78,共2页
Guangdong Agricultural Sciences
基金
河南科技学院重点资助项目(06013)
关键词
红枣
大豆
复合饮料
jujube
soybean
composite drink
