摘要
以百合鳞茎为原料,对百合汁饮料生产工艺及最佳工艺参数进行了系统研究,结果表明:①百合热烫条件为料水比1:5,热烫温度100℃,时间1 min;②百合护色条件为:NaCl 0.1 g/kg,柠檬酸0.1 g/kg,异抗坏血酸钠0.2 g/kg;③百合汁饮料的最佳配方为百合30 g/kg,蔗糖60 g/kg,增味剂0.3 g/kg;④选用稳定剂A 0.5 g/kg,稳定剂B 0.6 g/kg,对产品的稳定性良好;⑤利用研究所得最佳工艺流程和工艺参数,成功地研制出百合汁饮料。
The process of lilium spp juice and the optimal parameters were studied systemically with the bulb of lilium spp as the raw material. The result showed, that :(1)The blanched condition of lilium spp was lilium spp: water = 1 :5, blanch temperature 100℃, blanch time 1 min. (2)The color fixing condition of lilium spp juice was 0.1 g/kg NaCl, 0.1 g/kg citric acid, 0. 2 g/kg Vc-Na. (3)The optimal recipe of lilium spp juice was 30 g/kg lilium spp, 60 g/kg sugar, 0. 3 g/kg flavor. (4)The optimal sta-blizer was 0. 5 g/kg A, 0. 6 g/kg B(5)Using the optimum process of lilium spp juice and parameter. , the lilium spp juice was successfully manufactured.
出处
《西北农业学报》
CAS
CSCD
2003年第3期148-151,共4页
Acta Agriculturae Boreali-occidentalis Sinica
基金
国家科技攻关引导项目--西部专项(2001BA901A19)
