摘要
以南瓜汁、豆奶为主要原料，配以甜味剂、稳定剂、豆奶香精等，经调配、均质、杀菌等处理，制成一种色泽橙黄、气味芳香、酸甜适口、营养丰富的南瓜豆奶复合饮料。采用“正交试验”分析法，以感官评分为标准，确定了产品的配方；以稳定性为标准，确定了乳化剂、稳定剂的配比。
Using pum pkin juice and soya bean m ilk as m ain m aterial,adding sweetener,stabilizer,essence and so on, w e produced orange fragrant good-taste and very nourishing pum pkin-soya bean beverage by technology of adjusting,hom ogenization, sterilizing and so on. Using sence grade as standard we determ ined the prescription of the product by orthogonalexperim ents;using stabliation as standard w e determ ined the prescription ofstabilizerby orthogonalexperim ents.
出处
《食品工业科技》
CAS
CSCD
北大核心
2000年第1期44-46,共3页
Science and Technology of Food Industry
关键词
南瓜汁
豆奶
配方
稳定性
研制
保健饮料
pum pkin juice
soya bean m ilk
prescription
stabliation
