摘要
利用葡甘聚糖的保健功能,以鲜乳、优质芒果汁、白砂糖、葡甘聚糖等为原料,运用单因素试验、感官评定、正交试验等方法最终确定该乳品饮料的最佳配方为鲜奶添加量30%、芒果汁添加量27%、白砂糖添加量2.6%、葡甘聚糖添加量0.07%.
Based on the health-promoting function of glucomannan,single-factor experiment,sensory evaluation and orthogonal experiment were made to investigate the optimum formula in the production of a functional glucomannan mango juice milk beverage.The experimental results showed that the best parameters of the preparation of mango juice milk beverage were fresh milk 30%,mango juice 27%,sugar 2.6% and glucomannan 0.07%.
出处
《西南大学学报（自然科学版）》
CAS
CSCD
北大核心
2013年第8期150-154,共5页
Journal of Southwest University(Natural Science Edition)
基金
国家自然科学基金资助项目(30901004)
教育部高等学校博士学科点专项科研基金联合资助课题(20113515110010)
福州市科技计划项目(2011-N-44)
关键词
葡甘聚糖
芒果汁
功能性
乳饮料
glucomannan
mango juice
functionality
milk beverage
