摘要
随着人们生活水平的提高,人们越来越重视营养和健康,与传统压榨果汁相比,轻度发酵果汁不仅在口感上更加圆润、柔和,在营养上也更加丰富。以沙棘为原料,进行新型轻度发酵饮料的研究。通过测定酒精度确定发酵时间;用正交试验和感官评定确定最佳调配组合和最佳稳定剂组合。结果表明,轻度发酵沙棘果汁在28℃条件下,发酵时间为24 h;最佳配方为:原发酵液50%,白砂糖8%,苹果酸0.1%;稳定剂的添加量为:单甘脂0.1%,黄原胶0.1%,羧甲基纤维素钠0.05%。
With the improvement of people＇s living standards,more and more people pay attention to food nutrition and health.Compared with the traditional squeezing juice,lightly fermented fruit juice is not only more mellow and soft when tasted,but also more abundant in nutrition.Use sea-buckthorn as raw materials to study the new lightly fermented fruit juice.The best fermentation time was determined by the alcoholic content.The best combination of fermentation conditions and stabilizer were determined by orthogonal experiment and sensory evaluation.The results of tests indicated that the fermentation temperature and time were 28℃ and 24 h;The best formula of lightly fermentation drink of seabuckthorn was the seabuckthorn juice addition of 50%,sugar addition of 8%,malic acid of 0.1%,the best formulation stabilizer combination was monoglyceride of 0.1%,xanthan gum of 0.1% and CMC-Na of 0.05%.
出处
《食品工业》
CAS
北大核心
2016年第1期55-58,共4页
The Food Industry
基金
石河子大学大学生研究训练计划项目(项目编号SRP2014180)
关键词
沙棘
轻度发酵
工艺
seabuckthorn
lightly fermented
technology
