摘要
采用正交试验对马铃薯奶饮料的生产工艺及最佳工艺条件进行了研究。结果表明 :马铃薯经去皮、预煮、破碎后 ,加 5倍水 ,在 90℃下糊化 4 8min ,再加入 0 3%的混合稳定剂 ( 0 1 %琼脂、 0 1 %黄原胶、 0 1 %CMC—Na) ,5%的脱脂牛奶 ,8%的白砂糖调配 ,然后装灌、密封 ,在 1 2 1℃下杀菌 2 0min ,便可获得营养价值高、口感好。价格低廉的马铃薯奶饮料。
The production technology and optimal technological conditions for potato milk beverage were studied by orthogonal tests. The production process for a relatively cheap beverage with high nutritional value and nice mouthfeel was described.
出处
《饮料工业》
2000年第5期37-39,共3页
Beverage Industry
关键词
马铃薯
用量
糊化时间
稳定剂
奶饮料
牛乳
the amount of potato
the determination of pasting time
the use of stabilizers
the amount of milk
