摘要
以新鲜马蹄为原料加工成具有独特风味且稳定的马蹄爽饮料,考察了CMC-Na、琼脂、阿拉伯胶、卡拉胶4种稳定剂对马蹄爽的稳定性;并利用正交试验对马蹄爽的口感和风味进行了研究,确定了马蹄爽生产工艺的最佳配方。结果表明:马蹄粒含量30%、糖含量6%、酸含量0.1%、添加0.5%的阿拉伯胶时马蹄爽的最佳配方。由试验结果可生产出具有马蹄特有清爽风味的产品。
The water chestnut is good flavor and stable quality. Studied the effects of CMC-Na, agar, acacia, k-carrageenan on the stability of product, and the flavor of formula has been selected by means of orthogonal experiments. The results show that when 30% water chestnut, 6% sugar, 0.1% acid, 0.2% acacia are added into beverage, the flavor and stability of product are satisfactory. The beverage is good cleanly taste, special flavor, and stable quality at the optimum formula.
出处
《食品科技》
CAS
北大核心
2006年第4期92-95,共4页
Food Science and Technology
关键词
马蹄
马蹄爽
稳定性
风味
eleocharis tuberosa chestmut
water chestnut beverage
stability
flavor
