摘要
探讨了越桔果汁、大豆多肽溶液、绵白糖、蜂蜜、苹果酸、稳定剂等原辅料用量对产品风味及稳定性的影响,研制出越桔大豆多肽复合饮料。饮料配方经正交试验结果表明:大豆蛋白多肽溶液30%,越桔果汁9%,绵白糖9%,苹果酸0.03%,蜂蜜1.5%时风味最好。饮料的稳定性处理采用黄原胶0.08%,羧甲基纤维素钠(CMC)0.1%混合使用最为理想。
This article discussed the effect of application rate of Vaccinium vitisideae L. juice , soy peptides,soft white sugar, honey, malic acid and emulsifier on beverage flavor and stability, and developed Vacciniurn vitisideae L. juice enriched with Soy peptides compound beverage. The formula for obtaining the beverage derived from the results of an orthogonal test showed that the contents for best flavor was 30% soy peptides solution, 9% Vacciniurn vitisideae L. juice, 9% soft white sugar , 0.03% malic acid and 1.5 % honey. The optimum technological conditions for compound beverage stability are Xanthan gum 0.08% and CMC 0. 1%.
出处
《中国林副特产》
2008年第6期4-6,共3页
Forest By-product and Speciality in China
基金
黑龙江省重大科技项目"森林浆果资源高效栽培及深加工技术的研究"(GB06B306-2)
关键词
复合饮料
稳定性
越桔果汁
大豆多肽
Compound beverage
Stability
Vaccinium vitisideae L. juice
Soy peptides
