摘要
为了丰富儿童速溶饮料,利用超微粉碎技术对马铃薯、花菜、红枣、银耳和柠檬进行微细化加工,来开发天然营养型产品。试验以感官评价为指标,采用混料设计确定了马铃薯粉、花菜粉、红枣粉、银耳粉、柠檬粉和白糖复合速溶饮料的配方。结果表明,复合蔬果超微营养粉速溶饮料的配方为:马铃薯粉24%、花菜粉24%、红枣粉2%、银耳粉2%、柠檬粉22%、白砂糖26%,所得饮料色泽呈明亮橙黄色,果蔬气味较为调和,香气浓郁,口感爽滑,稀稠适中,酸甜适中,质地较均匀少沉淀。
In order to be rich in instant beverage for children, the potato, cauliflower, dates, tremella and lemon were ground by superfine grinding technology, and developed the naturally nutritional products. With sensory organs evaluation as experimental index, the formula of potato, cauliflower, dates, tremella, lemon superfine powder and sugar compound beverage was determined by orthogonal test. The results showed that the optimal formula was as follows： potato powder 24%, cauliflower powder 24%, dates powder 2%, tremella powder 2%, lemon powder 22% and sugar 26%. The color of instant beverage obtained was bright orange yellow. Scent of fruits and vegetables were to reconcile, the aroma, smooth, thin bodied, moderate sour and sweet, the texture was even less precipitation.
出处
《食品工业》
北大核心
2017年第9期162-165,共4页
The Food Industry
基金
国家自然科学基金(21406133)
庆云县农产品加工技术服务平台科技攻关项目(YFDDZ-ZG-15L-C06062)
关键词
蔬果复合超微粉
儿童型速溶饮料:混料设计
vegetable and fruit compound superfine powder
children instant beverage
orthogonal test
