摘要
以蒲公英为原料,制得色香味营养俱佳的饮料。采用纤维素酶解法制得混浊蒲公英原汁、采用壳聚糖作为澄清剂,微孔滤膜精滤制得澄清度超过95%的蒲公英澄清汁,辅以白砂糖、果葡糖浆、β-CD、CMC、柠檬酸,进行原料配比正交试验。该饮料的最佳组合方式为A3B4C3D4E2,即蒲公英澄清汁用量为50 mL,白砂糖+果葡糖浆用量为8 g,β-CD用量为0.4 g,CMC用量为0.12 g,柠檬酸用量为0.02 g,去离子水补足到100 mL,此时获得的饮料口味最佳。
This research takes dandelion as primary materials to get natural drinks. The high clarity dandelion juice with fresh flavor and light transmittance over 95 % was made by processing the turbid dandelion juice by cellulase with chitosan fining and microporous membrane leaching. The clarity dandelion juice as main material, superior white crystal sugar, fructose and glucose syrup, [3-CD,CMC and citric acid as auxiliary materials were optimized by the orthogonal experiment. The optimal processing technology of this beverage was for every 100mL, adding clarity dandelion juice 50 mL, 8g superior white crystal sugar and fructose and glucose syrup, 0.4 g β-CD, 0.12 g CMC, 0.02 g citric acid, deionized water add to 100 mL, then the beverage tastes best.
出处
《食品研究与开发》
CAS
北大核心
2013年第21期47-50,共4页
Food Research and Development
基金
江苏省产学研联合创新资金计划(BY2010127)
连云港市农业攻关计划(CN0905)
