摘要
以鲜百合为原料,不需要用淀粉酶对鲜百合中的淀粉进行酶分解处理,而采用0.1%琼脂、0.02%CMC和0.1%海藻酸钠作为混合稳定剂,对鲜百合进行加工和调配,即可制成酸甜可口、保健性强、稳定性高的百合保健饮料。
A lily beverage was processed without using amylase.Instead,0.1%ag ar,0.02%CMC and0.1%alg inic acid sodium salt was used as the compound stabilizers.Then proper amount of sug ar,citric acid were added and produce to beverag e,which was not only sour,sweet and better stable quality but also useful health.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第6期42-42,45,共2页
Science and Technology of Food Industry
