摘要
以鲜嫩糯玉米为主要原料,开发一种胶囊型果粒果汁饮料,对果粒胶囊制作、产品配方和稳定剂的筛选进行了研究。结果表明:将1.5%的海藻酸钠和20%的玉米汁混合后滴入1.5%的CaCl_2溶液中,制成的胶囊口感好、风味浓。产品配方中,胶囊7.5%、玉米汁液30%、木糖醇12%、柠檬酸0.15%,采用0.4%黄原胶、0.4%CMC-Na和0.3%卡拉胶的复合稳定剂,制得的产品感官品质好,风味独特,口感爽滑,具有良好的稳定性和悬浮性。
Using the fresh waxy maize as the main materials, a new type of juice beverage with the capsule of fruit grain was developped. Manufacture of the capsules of fruit grain, product formulation and stabilizing agent were in- vestigated mainly in the test. Results showed that 1.5% of sodium alginate and 20% of the corn juice dropped into the 1.5% CaCl2 solution could be made into good taste and special flavor capsules. The optimal beverage formula consisted of the capsules grain 7.5% , the amount of juice 30% , xylitol 12% , citric acid 0.15%. The optimal stabi- lizer was xanthan 0.4% , CMC-Na 0.4% ,carrageenan 0.3%. The finished product had a good sensory,unique fla- vour lubricant mouthfeel and the uniform suspension of fruit grain.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2015年第10期90-95,共6页
Food and Fermentation Industries
基金
国家农业成果转化基金项目(No.2014GB2C300011)
关键词
糯玉米
胶囊果粒
果汁饮料
稳定性
waxy maize
capsule of fruit grain
juice beverage
stability
