摘要
本研究对核桃咖啡饮料的加工工艺进行优化,通过正交试验得到核桃咖啡饮料最佳配方为:咖啡浓缩液4%,白砂糖7.5%,脱脂乳粉3.0%,炼乳2.0%,在此工艺条件下核桃咖啡饮料中咖啡和核桃的香气和口味实现完美结合。此饮料丰富了核桃加工形式,具有很好的开发价值。
In this study,the processing technology of walnut coffee beverage was optimized.Through orthogonal experiment,the best formula of walnut coffee beverage was obtained as follows:4%coffee concentrate,7.5%white granulated sugar,3.0%skim milk and 2.0%condensed milk.Under the conditions of this technology,the aroma and taste of coffee and walnut in walnut coffee beverage were perfectly combined.The beverage enriches the form of walnut processing and has good development value.
作者
李娜
何爱民
吉洋洋
高山
LI Na;HE Ai-min;JI Yang-yang;GAO Shan(Hebei Lvling Kangwei Food Co.Ltd,Xingtai 054300,China;Hebei Province(Xingtai)Walnut Industry Technology Research Institute,Xingtai 054300,China;Hebei Walnut Engineering Technology Research Center,Xingtai 054300,China;College of Bioscience and Bioengineering,Hebei University of Science and Technology,Shijiazhuang 050000,China)
出处
《饮料工业》
2019年第6期38-40,共3页
Beverage Industry
基金
河北省科技计划项目（16236810D-2）
关键词
核桃
咖啡
饮料
工艺优化
walnut
coffee
drinks
process optimization
