摘要
研究山楂复合果茶的生产工艺及其稳定技术,试验结果表明:最佳原料配比为山楂果浆55%、胡萝卜浆5%、红枣浆15%、枸杞浆2%;最佳稳定剂为复合稳定剂CMC 005%和黄原胶001%;最佳均质条件为压力20～25MPa,均质2次.
The stable technology and production process of hawthorn compound nectar were studied systematically in this paper. Test showed the hawthorn compound nectar was with 55% haw pulp(moisture content 80%), 5% carrot pulp(moisture content 80%),15% date pulp(moisture content 83%) and 2% Chinese matrimony berry pulp(moisture content 80%); the best stabilizer of hawthorn compound nectar was 0.05% CMC and 0.01% xanthan gum; the homogenizing pressure was 20~30MPa and homogenizing two.
出处
《食品科技》
CAS
北大核心
2005年第3期72-75,共4页
Food Science and Technology
关键词
山楂
复合果茶
稳定性
均质
haw
compound nectar
stability
homogenize
