摘要
采用单因素试验和正交试验,对番茄果奶生产工艺及其稳定性进行了研究。结果表明,优化的配方为:番茄原汁10%,乳粉4%,蔗糖9%,酸0.25%;添加PGA0.25%,CMC-Na0.25%,柠檬酸三钠0.1%,能起到良好的稳定效果。
The processing technology and stability of tomato milk were researched with single factor test and orthogonal test. The result indicated that the optimal processing technology of tomato milk was ascertained： quantity of tomato juice was 10%, milk powder was 4%, sugar was 9%, organic acid （citric acid ： lactic acid=10 ： 1） was 0.25%; Good stability of the tomato milk was able to get by addition of 0.25% of PGA, 0.25% of CMC-Na and 0.1% of sodium citriate.
出处
《农产品加工（下）》
2009年第1期57-59,共3页
Farm Products Processing
关键词
番茄果奶
加工工艺
稳定剂
tomato milk
processing technology
stability
