摘要
研究了苹果汁、香蕉汁复合饮料的生产技术条件,并对影响复合饮料稳定性的稳定剂进行了探讨。结果表明,12.5%的苹果汁、18.75%的香蕉汁、蔗糖7%、柠檬酸0.10%、蜂蜜6%为最佳原料配方;添加0.06%黄原胶+0.04%海藻酸钠+0.10%CMC-Na构成的复合稳定剂可以达到较理想的稳定效果。该工艺生产的复合饮料具有与新鲜香蕉果肉相似的香气、色泽,饮料质地均匀,口感滑爽。
The processing technology of a compound beverage using apple and banana juices was studied. The influences of some stabilizers on the stability of this beverage were also investigated. The results showed that the optimum formula were as follows： banana juice 18.75% ,apple juice 12.5%, sucrose 7%, citric acid 0.10% and honey 6%. The compound stabilizer was composed of 0.06% xanthan gum, 0.04% sodium alginate and 0.10% CMC-Na. Under those conditions, the compound beverage had smooth taste, even texture, nice flavors and colors of apple and orange.
出处
《现代食品科技》
EI
CAS
2008年第4期366-368,共3页
Modern Food Science and Technology
关键词
香蕉
苹果
复合饮料
正交试验
稳定性
banana, apple, compound beverage, orthogonal test, stability
