摘要
以甜玉米与核桃为原料,研制了新型植物蛋白饮料——甜玉米核桃复合饮料。通过配合对比试验确定最佳乳化稳定剂种类和用量,当黄原胶∶卡拉胶∶单甘酯=1∶1∶1,总用量为0.3%时复合饮料稳定性最好。以混合浆液总量及其质量比、蔗糖、pH为因素,在不同水平下进行正交试验确定复合饮料的最佳配比用量,结果表明当甜玉米汁、核桃汁、蔗糖、pH分别为40%、20%、6%、6.5时,所得产品的色泽、风味、甜度和酸度最佳。
A new vegetable protein drinkcompounded sweet corn-walnut drink was developed. The optimum type and dosage of emulsion stabilizer were determined by matching and comparison experiments. The results showed that the drink was best stabilized at xanthan gum ： carrageenan ： monoglyceride = 1 ： 1 ： 1 and 0.3% total dosage. With total extract mixture and its mass ratio,sugar and pH as the factors,orthogonal experiments were made at different levels to determine the optimal formula of the drink. It was concluded that sweet corn extract 40%,walnut extract 20%,sugar 6% and pH 6.5 gave a product characterized by best color,flavor,sweetness and sourness.
出处
《饮料工业》
2010年第6期38-41,共4页
Beverage Industry
关键词
甜玉米
核桃
复合乳化稳定剂
sweet corn
walnut
mixed emulsion stabilizer
