摘要
以桑叶、糯米为原料,研制出一种富含膳食纤维的营养保健型复合饮料——桑叶米乳,并利用单因素实验和正交实验对桑叶米乳饮料的配方工艺参数、稳定性、关键工序等进行了比较分析,得出最优化生产工艺,即混合汁∶糖=96∶4,桑叶汁∶米乳=0.25∶1,米乳∶稳定剂=1000∶2。
Using mulberry leaf and rice as raw material, a kind of nourishing soft drink-mulberry leaf and rice milk which is rich in dietary fiber and good for health have been developed. In this paper, the factors for producing the milk, its stability and the key of the process were analyzed relatively with single factor experiments and orthogonal test. At last, the reasonable technological condition of producing compound beverage as achieved, that is mixtured liquor ： sugar = 96 ： 4, liquid mulberry： rice milk = 0.25 ： land rice milk： stabilizer = 1000 ： 2.
出处
《食品与机械》
CSCD
北大核心
2007年第2期108-110,共3页
Food and Machinery
关键词
桑叶
米乳
复合饮料
工艺条件
Mulberry leaf
Rice milk
Compound beverage
Technological condition
