摘要
以拐枣和冬枣为试材,研究拐枣果汁冬枣果粒悬浮饮料的制备。在拐枣果汁含量为25%的基础上,探讨冬枣果粒含量和蔗糖、柠檬酸、琼脂的用量对悬浮饮料品质的影响。实验结果表明,以0.30%的Ca Cl2对冬枣果粒进行脆化,效果较好;拐枣果汁冬枣果粒悬浮饮料最佳调配比例为:冬枣果粒15%,蔗糖10%,柠檬酸0.20%,悬浮稳定剂琼脂0.25%。在该条件下制出的果粒果汁悬浮饮料具有较好的悬浮性及稳定性,感官品质良好。
In this paper, the preparation of Tumjujube jujube with suspended jujube granule was studied by using the Turnjujube and jujube as materials. On the basis of 25% Turnjujube jujube, the effect of suspended jujube granule,sucrose, citric acid and agar content on the quality of suspended beverage was discussed.The results showed that 0.30% CaCl2 was the best for jujube granule＇ s crispness.The optimal combination for the suspended beverage was jujube granule 15% , cane sugar 10.0% ,citric acid 0.20% and agar 0.25% .Based on this fomulation, the sensory evaluation and stability of the suspended beverage was the best.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第5期223-227,共5页
Science and Technology of Food Industry
基金
广西科学研究与技术开发计划项目:果蔬保鲜和深加工及安全检测关键技术开发与应用(桂科合14251003)
关键词
拐枣果汁
冬枣果粒
悬浮饮料
Turnjujube juice
jujube granule
suspended beverage
作者简介
谢冬娣（1968-），女，本科，副教授，从事农产品加工方面的研究，E-mail：xiedongdi@163．com。
通讯作者：岳君（1967-），男，硕士，教授，从事保健营养方面的研究，E-mail：hzyuejun@163．com。
