摘要
以南瓜、蜂蜜为主要原料,经选料、预处理、软化、打浆等生产工序,添加各种辅料进行配方,采用正交试验设计,确定南瓜保健饮料生产的最佳配方和工艺条件。结果表明:复合稳定乳化剂的最佳组成为单甘酯0.06%,蔗糖酯0.06%,海藻酸钠0.10%,CMC-Na0.10%。饮料的最佳配方为南瓜汁30%,蜂蜜6%,豆奶粉1.0%,柠檬酸0.03%。
This experiment aimed to develop a new health drink,and to provide a practical way for the deep processing of pumpkin.As the main raw materials,pumpkin and honey were treated by a series of procedures,and then the best composition of the stable emulsion and formula were screened by orthogonal design experiments.The results showed that：the best composition of the stable emulsion was Monoglyceride 0.06%,sucrose ester 0.06%,Sodium 0.10%,CMC-Na 0.10%.The best formula for the drink was pumpkin juice 30%,honey 6%,bean powder 1.0%,citric acid 0.03%.Our research obtained a pumpkin-honey health drink,and provided a strong support for the large-scale production of this pumpkin-honey health drink.
出处
《北方园艺》
CAS
北大核心
2010年第2期197-199,共3页
Northern Horticulture
关键词
南瓜
蜂蜜
保健饮料
pumpkinpumpkin
honeyhoney
health health drink
