摘要
通过正交试验研究澳洲坚果乳饮料的工艺配方,结果表明澳洲坚果饮料最佳调配配方为:增稠稳定剂为单甘酯0.25%、蔗糖酯0.75%、海藻酸钠0.01%,沉淀率最低;最佳甜味剂配方为蛋白糖0.02%、阿斯巴甜0.005%、白糖4%,甜度适中。
Study on the technology of macadamia nut milk beverage by orthogonal test .The results showed that the best formulation of the Australian nut drink were as the following：the thickening stabilizer with a composi-tion of 0.25%monostearte, 0.75%sucrose and 0.01%sodium alginate provide the lowest precipitation rate;the best sweetener formula with a moderate sweetness was comprised of 0.02%protein sugar, 0.005%aspar-tame and 4%sugar, respectively.
作者
田素梅
张晓梅
马艳粉
萧自位
TIAN Su-mei ZHANG Xiao-mei MA Yan-fen XIAO Zi-wei(Dehong Teachers College, Dehong 678400, Yunnan, China Dehong Institute of Tropical Agricuhural Sciences, Dehong 678600, Yunnan, China)
出处
《食品研究与开发》
CAS
北大核心
2017年第7期94-96,共3页
Food Research and Development
关键词
澳洲坚果
饮料
配方
macadamia
beverage
formula
