摘要
研究了菠萝、木瓜复合饮料的生产技术条件,并对影响其稳定性的稳定剂进行了探讨。菠萝木瓜复合饮料的最佳工艺配方为:复合果汁40%(v/v,菠萝汁∶木瓜汁=3∶2)、白砂糖14%、柠檬酸0.15%,以0.10%CMC-Na、0.10%卡拉胶、0.12%黄原胶为复合稳定剂时,该复合饮料稳定效果最佳,呈浅黄色,质地均匀,具有菠萝和木瓜香气,酸甜适口。
The technological conditions of the processing of a compound drink of pineapple and papaya were studied,and the stabilizers for it discussed. The optimum formula of the drink was juice mixture 40%（v/v,pineapple ： papaya = 3 ∶ 2）,sugar 14% and citric acid 0.15%. With 0.10% CMC-Na ＋ 0.10% carrageenan＋ 0.12% xanthan gum used as a complex stabilizer,the drink was best stabilized,featured by light yellow color,uniform structure,aromas of pineapple and papaya,and pleasant sweetness and sourness.
出处
《饮料工业》
2010年第10期18-20,共3页
Beverage Industry
关键词
菠萝
木瓜
复合饮料
稳定性
pineapple
papaya
compound drink
stability
