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麒麟菜膳食纤维固体饮料制备工艺研究

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研究了麒麟菜可溶性膳食纤维(soluble dietary fibre,SDF)固体饮料的制备工艺.采用感官评定,对原辅料配方进行正交优化实验,并对产品理化、微生物指标进行了检测.结果表明:麒麟菜膳食纤维固体饮料的最佳配方为麒麟菜SDF55%,木糖醇10%,柠檬酸0.5%,VC 0.2%,乳酸钙0.1%,葡萄糖酸亚铁0.1%,CMC-Na0.1%,麦芽糊精34%,平均感官评分为4.6;理化和微生物指标均符合GB 7101《固体饮料卫生标准》规定.本研究的麒麟菜膳食纤维固体饮料制备工艺简单、可操作性强,各项品质指标良好,为麒麟菜膳食纤维功能食品的生产应用提供了技术依据.
Research on preparation process of Eucheum dietary fibre solid beverage
Preparation process of Eucheum SDF solid beverage were studied by orthogonal optimizing experiment of main material and excipient based on the sensory evaluation,and physic-chemical index of the Eucheum DF solid beverage was determined.The results showed that the best formula of Eucheum DF solid beverage was Eucheum SDF 55%,xylitol 10%,citric acid 0.5%,VC 0.2%,calcium lactate 0.1%,ferrous gluconate 0.1%,CMC-Na 0.1%,maltodextrin 34%.According to the optimal ratio,the average sensory scores was 4.6,the physic-chemical and microorganism index accorded with the hygienic standard for solid drink GB 7101.The preparation process of Eucheum DF solid beverage was simply,maneuverability was strong,all indexes were well.Therefore,this study could provide technique evidence for the production and application of Eucheum dietary fibre functional food.

Eucheumadietary fibresolid beverage

戚勃、杨少玲、李来好、杨贤庆、吴燕燕、黄卉、郝淑贤

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中国水产科学研究院南海水产研究,农业部水产品加工重点实验室,国家水产品加工技术研发中心,广东广州510300

麒麟菜 膳食纤维 固体饮料

海洋公益性行业科研专项公益性行业(农业)科研专项广东省科技计划项目

201005020-72009030302010B020201015

2014

食品工业科技
北京一轻研究院

食品工业科技

CSTPCDCSCD北大核心
影响因子:0.842
ISSN:1002-0306
年,卷(期):2014.35(7)
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