摘要
以山药、百合为原料,研制出口感优良、营养价值较高的复合饮料。采用L9(34)正交试验法确定了最佳配方为山药汁20%,百合汁10%,白砂糖的添加量为10%,柠檬酸为0.2%的工艺配方,以海藻酸钠0.1%、羧甲基纤维素钠0.15%、黄原胶0.15%为复合稳定剂,稳定效果最佳。
Taking Chinese yam and lily as raw materials, technology of the compound beverage with delicious taste and rich nutrition was developed. By L9 （3^4） orthogonal test the optimal formula with the Chinese yam pu- ree 20%, lily juice 10%, sugar 10%, and 0.2% citric acid was determined. And 0.1% sodium alginate, 0. 15% sodium carboxymethyl cellulose and 0.15% xanthan gum were used as the optimal compound stabilizer.
出处
《安徽科技学院学报》
2012年第4期30-34,共5页
Journal of Anhui Science and Technology University
基金
安徽省教育厅高校省级自然科学研究项目(KJ2012Z063)
安徽科技学院引进人才专项(ZRC2012319)
关键词
山药
百合
复合饮料
Chinese Yam
Lily
Compound beverage
