摘要
以山药为主要原料,辅以白砂糖、柠檬酸等研制麻山药果汁.用琼脂、明胶和卡拉胶复配增稠,得出了生产山药饮料的最佳增稠剂配方:质量分数为0.04%果胶和质量分数为0.05%琼脂和质量分数为0.02%卡拉胶,使饮料的稳定性和口感进一步增加.
Yam Drinks was prepared with yam as the main material, supplemented by sugar, citric acid etc. With agar, gelatin and Cara glue compounded thickening, the optimal formula was 0.04%geletin and 0.05% agar and 0.02%Cara glue. The stability of the yam drinks is improved, and the drinks taste better.
出处
《衡水学院学报》
2009年第4期78-79,107,共3页
Journal of Hengshui University
关键词
山药饮料
复配增稠
稳定性
Yam Drinks
Compounded thickening
Cara glue
