摘要
本文研究了以胡萝卜、大豆为主要原料,采用喷雾干燥法生产冲溶性良好的固体饮料。对胡萝卜和大豆原料配比、产品稳定性、冲溶性等最佳配方、工艺条件和产品保存等一系列问题进行了研究。结果表明：胡萝卜100份。大豆50份,奶粉15份相搭配。能制出色、香、味均佳的产品。
This experiment uses carrot and soybean as the main raw material,adopt spray-dried method to produce solid drink.And in this paper we mainly study the optimum conditions of the processing procedure and technological parameters,the ratio of main materials,the stability and solubility of the product,and the loss of nutrition and the preservation of product,etc.Results indicate:In proportion 100:50:15 of carrot to soybean to milk powder,this combination might produce favorable sensory characteristics(such as the colour,aroma and taste) for the product.
出处
《西昌学院学报（自然科学版）》
2006年第3期23-27,共5页
Journal of Xichang University(Natural Science Edition)
关键词
胡萝卜
大豆蛋白
复合饮料
Carrot
Soybean protein
Complex beverage
