摘要
以胡萝卜、山楂为原料,提取胡萝卜汁和山楂汁,加入酸乳后调配成酸甜适口的果蔬汁酸乳饮料。结果表明:采用胡萝卜汁∶山楂汁∶酸乳=6∶1∶15;加入CMC 0.10%、瓜儿豆胶0.05%、黄原胶0.08%复合稳定剂,生产出风味爽口、营养全面的复合果蔬酸乳汁饮料,稳定系数达到95.2%。
Carrots and hawthorn were used as the major materials to make carrot and hawthorn juice compounding with yoghurt. The results showed： using 6：1：15 carrot juice, hawthorn juice and yoghurt, adding 0.10%CMC, 0.05% guar gum, 0.08% xanthan gum as stabilizer, the mixed vegetable and fruit juice with yoghurt drinks with good flavor and rich nutrition can be produced. The stabilized is 95.2%.
出处
《食品工业》
北大核心
2009年第3期20-22,共3页
The Food Industry
关键词
胡萝卜
山楂
稳定剂
复合果蔬汁
carrot
hawthorn
stabilizers
mixed vegetable and fruit juice
