摘要
试验以新鲜甜玉米、新鲜南瓜和菊花为主要材料,将玉米和南瓜打浆榨汁,菊花提取取汁后,研究玉米汁/南瓜汁/菊花汁的配比、柠檬酸、白砂糖和稳定剂对复合饮料感官的影响,以及均质条件对饮料均质效果的影响,得出复合饮料的最佳调配配方和工艺参数。复合饮料的最佳配方为:玉米汁/南瓜汁/菊花汁的配比为4∶4∶2,白砂糖添加量为4%,柠檬酸添加量为0.05%,复合稳定剂的添加量为黄原胶+羧甲基纤维素钠+海藻酸钠=0.1%+0.1%+0.05%,得到综合感官评分为70分;均质压力为40MPa,均质时间为5min。
The formulation and process parameters were discussed in this paper by studying the influence of the ratio of corn juice / pumpkin juice / chrysanthemum juice,citric acid,sugar and stabilizers on the mixed beverage and the influence of homogenization conditions on homogeneous effect,by using fresh sweet corn,fresh pumpkins and chrysanthemums as the main material. The results showed that： the best formula of mixed beverage was as follows： the ratio of corn juice / pumpkin juice / chrysanthemum juice of 4 ∶ 4 ∶ 2,white sugar added in an amount of 4%,citric acid added in an amount of 0. 05%,compound stabilizers added in an amount of xanthan gum ＋ CMC ＋ sodium alginate = 0. 25% ＋ 0. 25% ＋ 0. 2%; homogenizing pressure was 40 MPa,and homogenization time was 5min.
出处
《包装与食品机械》
CAS
2016年第1期26-30,共5页
Packaging and Food Machinery
关键词
玉米
南瓜
菊花
稳定剂
复合饮料
corn
pumpkin
chrysanthemum
stabilizer
mixed drink
