摘要
以紫甘薯和黑提葡萄为原料探讨紫甘薯黑提饮料制备的工艺配方。结果表明,新鲜紫甘薯和黑提葡萄分别在料水质量比分别为1︰4和1︰2.5时打浆,出汁率较高。在复合果蔬汁饮料的研究中,通过单因素试验和正交试验,得到紫甘薯黑提饮料的最佳配方为45%的紫甘薯浆、45%的黑提汁、3%的白砂糖、0.1%的柠檬酸,此外加入CMC-Na和黄原胶各为0.1%的复合稳定剂。
Purple sweet potato and black grape were used to make compound beverage. Favorable purple sweet potato paste yield was obtained when the purple sweet potato were pulped with 4 times mass water. Maximum back grape juice yield was gotten when the black grape were pulped with 2.5 times mass water. The best formula is 45% purple sweet potato paste, 45% black grape juice, 3% white sugar and 0.1% citric acid. Composite stabilizer is 0.1% sodium carboxymethyl cellulose and 0.1% xanthan gum.
出处
《食品工业》
北大核心
2013年第11期63-66,共4页
The Food Industry
基金
2012年江苏省高等学校大学生实践创新训练项目(2012JSSPITP3594)
关键词
紫甘薯
黑提
饮料
purple sweet potato
black grape
beverage
