摘要
以火龙果(Hylocereus undatus)、水蜜桃(Prunus persica)为主要原料,以柠檬酸、白砂糖、甜蜜素、黄原胶、羧甲基纤维素钠(CMC-Na)、琼脂、卡拉胶等为辅料,研制火龙果水蜜桃果粒悬浮饮料,主要对稳定剂的选择及配比、果粒大小和用量等工序进行了重点研究。结果表明,60 g/L的大小为3 mm3的方形火龙果果粒能保证成品的色泽和香味;最佳稳定剂配比为CMC-Na 0.8 mg/mL、琼脂1.0 mg/mL、黄原胶0.5mg/mL。
Pitaya honey peach suspension drink was produced using pitaya(Hylocereus undatus) and honey peach(Prunus persica) as the main material,while citric acid,sugar,sweet element,xanthan gum,CMC,AGAR and carrageenan as accessories.The processing parameters including choice of stabilizer,proportioning,fruit grain size and dosage were mainly studied.According to orthogonal test,the best stabilizer and proportion was CMC 0.8 mg/mL,agar 1.0 mg/mL,xanthan gum 0.5 mg/mL.
出处
《湖北农业科学》
北大核心
2013年第6期1398-1400,共3页
Hubei Agricultural Sciences
