摘要
以南瓜、米酒为原料,采用切片、烫漂、打浆、酶解处理、过滤、调配、均质等方法,对南瓜米酒复合饮料的工艺进行研究,确定了饮料的最佳工艺参数。以复合饮料的色泽、口感、组织为衡量依据综合评分,得到最佳配方为南瓜汁米酒混合液50%,白砂糖10%,柠檬酸0.3%,制得的饮料品质最佳。
Pumpkin and rice wine were used as raw material, the sectioning, and blanching, mashing,enzymolysis, filtration, mixture, homogenizing method, conducts the research to the compound pumpkin rice wine beverge production process, determine the optimum parameters of the drinks. Experiments for compound beverage of color, taste, organization measure based on comprehensive score, optimal formula was the mixture of pumkin juice and rice wine 50 %,white sugar 10 %, citric acid 0.3 %, mading of the best quality of drinks.
出处
《食品研究与开发》
CAS
北大核心
2016年第3期87-89,110,共4页
Food Research and Development
关键词
南瓜汁
米酒
复合饮料
pumpkin juice
rice wine
compound beverage
