摘要
以新鲜百合鳞茎为原料,辅以浓缩苹果汁、蜂蜜等辅料,经科学加工制成具有独特风味的百合汁饮料,对百合汁饮料的关键生产工艺及配方进行了研究.结果表明:采用0.04％柠檬酸、0.10％异VC-钠、0.005％亚硫酸氢钠组成的复合护色剂可以取得理想的护色效果;采用鲜百合:浓缩苹果汁5∶1(总用量为6％)、0.05％柠檬酸钠、2.00％蜂蜜、0.04％苹果酸、6.00％蔗糖的原辅料配方,可获得口感醇厚、风味独特的百合汁饮料;采用0.10％CMC-Na、0.08％海藻酸钠、0.20％单甘脂、0.05％蔗糖酯(SE-11)构成的复合稳定剂可获得较理想的稳定效果.
Abstract
With fresh lily bulb as raw material, supplemented with concentrated apple juice, honey and other auxiliary materials, lily juice beverage with unique flavor was prepared by scientific processing. The key production technology and formula of lily juice beverage were stud-ied. The results showed that the optimal combination of color protection solutions was 0. 04％ citric acid, 0. 10％ sodium erythorbate and 0.005％ NaHSO3, the optimum formulation was 6％ of the original juice of lily and concentrated apple juice(5∶1), 0.05％ of sodium citrate, 2.00％ of honey, 0.04％ of malic acid, 6.00％ of sucrose. In a small-scale production experiment, it was concluded that the optimum stabilizer combination was 0.10％ of CMC-Na+0.08％ alginate +0.20％ monostearin+0.05％ SE-11.
基金项目
宜宾职业技术学院自然科学基金(ZRKY21YB-11)
地方特色农产品精深加工研究平台项目(ybzy21kypt02)
维普
万方数据