摘要
以新鲜百合和大米为原料,采用非酶解工艺制备出一种营养全面、风味独特的饮料。以感官评分和离心沉淀率为指标,探讨了加水量以及卡拉胶、蔗糖脂肪酸酯和蔗糖的添加量对饮料质量的影响。结果显示,加水量过多或过少均不利于产品的质量;添加适量的卡拉胶、蔗糖脂肪酸酯和蔗糖可提高产品的质量。制备1.1kg百合大米乳饮料的适宜配方为:百合50g、大米50g、蔗糖27.5g、卡拉胶0.55g、蔗糖脂肪酸酯0.275g和1.0kg纯净水。
A milk-like beverage was prepared from fresh lily （Lilium brownie） and rice by non-enzymatic hydrolysis technology. The effects of water addition and the amounts of carrageenan, sucrose esters of fatty acids and sucrose on its sensory quality and stability were studied. The results showed that these factors exerted their effects on the quality of the beverage in a similar way. A suitable formula for making 1.1 kg of beverage was as follows： 50 g rice, 50 g fresh lily, 27.5 g sugar, 0.55 g can＇ageenan, 0.275 g sucrose esters of fatty acids and 1.0 kg distilled water.
出处
《食品与发酵科技》
CAS
2009年第5期61-64,共4页
Food and Fermentation Science & Technology
关键词
百合
大米
乳饮料
Lilium brownii
rice
milk-like beverage
