包装与食品机械2016，Vol.34Issue(1)：26-30,5.DOI:10.3969/j.issn.1005-1295.2016.01.007
玉米南瓜复合饮料的研制
Studies on the Mixed Beverage from Corn and Pumpkin
何凤林1
作者信息
- 1. 广州白云山中一药业有限公司，广州 510000
- 折叠
摘要
Abstract
Abstrat:The formulation and process parameters were discussed in this paper by studying the influence of the ratio of corn juice /pumpkin juice /chrysanthemum juice,citric acid,sugar and stabilizers on the mixed beverage and the influence of homogenization conditions on homogeneous effect,by using fresh sweet corn, fresh pumpkins and chrysanthemums as the main material.The results showed that:the best formula of mixed beverage was as follows:the ratio of corn juice /pumpkin juice /chrysanthemum juice of 4 ∶4 ∶2 ,white sugar added in an amount of 4%,citric acid added in an amount of 0.05%,compound stabilizers added in an amount of xanthan gum +CMC +sodium alginate =0.25% +0.25% +0.2%;homogenizing pressure was 40MPa,and homogenization time was 5min.关键词
玉米/南瓜/菊花/稳定剂/复合饮料Key words
corn/pumpkin/chrysanthemum/stabilizer/mixed drink分类
轻工纺织引用本文复制引用
何凤林..玉米南瓜复合饮料的研制[J].包装与食品机械,2016,34(1):26-30,5.
