摘要
研究紫心甘薯乳饮料的生产工艺及其稳定性。结果表明,原辅料最佳配方为:7%脱脂乳粉、30%甘薯汁、3%蔗糖。采用0.1%羧甲基纤维素钠(CMC-Na)、黄原胶0.03%和瓜尔胶含量0.03%的复合稳定剂可获得理想的稳定效果。
Purple sweet potato milk beverage with nice flavor and characteristics can be obtained under the conditions of 7% defatted milk powder, 30% purple sweet potato juice, 3% sucrose. The product is considerably stable with the composite stabilizers, made up of 0.1% CMC-Na, 0.03% xanthan gum and 0.03% guar gum.
出处
《农产品加工（下）》
2012年第10期32-34,共3页
Farm Products Processing
基金
江苏省农业科技自主创新基金项目[CX(10)43]
江苏省科技创新与成果转化专项引导资金项目(BN201104)
关键词
紫薯
乳饮料
生产工艺
稳定性
purple sweet potato
milk beverage
processing technology
stability
