摘要
以优质花豇豆为原料,采用均匀设计法,以获得最佳的稳定剂添加量。结果表明,所选稳定剂最佳添加量为黄原胶0.10%,氧化羟丙基变性淀粉0.12%,乙酰化二淀粉磷酸酯淀粉0.32%。按该比例所得豇豆饮料稳定性好,感官品质佳。
Using the high-quality flowers cowpea as raw materials, the optimal dosage of stabilizer was obtained by using uniform design. The results showed that the optimal dosages of stabilizer were as followed： addition of xanthan gum0.10% addition of 0.12% of the oxidized hydroxypropyl modified starch, and addition of acetylat- ed the two starch phosphate starch 0. 32%. The cowpea beverage has good stable and sensory quality made by the above proportions.
出处
《食品与机械》
CSCD
北大核心
2014年第1期232-234,247,共4页
Food and Machinery
基金
漯河市科技创新团队项目(编号:2010003)
关键词
花豇豆
饮料
稳定剂
变性淀粉
flowers cowpea
beverage
stabilizer
modified starch
