摘要
对山药的热烫条件、复合饮料配方及稳定性进行了研究.结果表明:山药热烫的最佳温度为(100±1)℃,时间1.00 min.饮料的最佳配方为山药浆30.00%、枸杞汁20.00%、蔗糖6.00%、柠檬酸0.10%.复合稳定剂的最佳组合为黄原胶0.03%、羧甲基纤维素钠0.07%、海藻酸钠0.05%.
The method of color-keeping, formula and stability of a compound nectar beverage from Chinese yam and lycium was studied in this experiment. The results show that the optimal temperature and time for scorching Chinese yam are respectively （100±1）℃ and 1.00 min; that the optimal formulation for this beverage with good flavor is 30. 00% of Chinese yam juice, 20. 00% of lycium juice, 6.00% of sugar and 0. 10% of citric acid; and that the beverage will be in a good condition of stability when 0. 03% of Xanthan gum, 0. 07% of CMC-Na and 0.05% of Na-alginate are added.
出处
《中南林业科技大学学报》
CAS
CSCD
北大核心
2008年第5期93-96,107,共5页
Journal of Central South University of Forestry & Technology
关键词
食品科学
山药
枸杞
复合饮料
food science
Chinese yam
lyceum
compound beverage
