摘要
研究了以雪莲果、百香果为主要原料的新型复合保健饮料的加工工艺,运用正交试验确定复合饮料的最佳配方为:雪莲果汁35mL,百香果汁10mL,蔗糖12%,柠檬酸0.04%;同时添加0.15%CMC-Na,0.20%果胶,0.30%海藻酸钠,在90℃灭菌10min,可制得口感优良、质量稳定的复合饮料。
A new compound healthy beverage was developed with smaUanthus sonchifolius and passion fruit. Using the method orthogonal experiment has found the best formula as follows： smallanthus sonchifolius juice 35mL, passion fruit juice 10mL, Cane sugar 12%, Citric acid 0.04% ;and adding CMC-Na0.15% ,pectin0.20%, sodium alginate0.30%, sterilization condition 90℃,10min,could obtained the good taste ,stable quality beverage.
出处
《食品与发酵科技》
CAS
2009年第6期56-58,共3页
Food and Fermentation Science & Technology
基金
广西教育厅科研项目(200809MS139)
关键词
雪莲果
百香果
复合饮料
smallanthus sonchifolius
passion fruit
compound beverage
作者简介
蒲海燕（1976-），女，汉族，硕士，讲师，研究方向：食品加工。
