江苏调味副食品
江囌調味副食品
강소조미부식품
JIANGSU CONDIMENT AND SUBSIDIARY FOOD
2011年
4期
1-3
,共3页
棕苞%正交实验%生产工艺%稳定剂
棕苞%正交實驗%生產工藝%穩定劑
종포%정교실험%생산공예%은정제
palm shoot%orthogonal experiment%producing technology%stabilizer
为充分开发利用棕苞，以棕苞为原料，经选料、清洗、预处理、切碎和打浆等生产工序，添加各种辅料进行调配，制作成棕苞保健饮料。采用正交试验确定原料的最佳护色方案和最佳调配配方。结果表明：最佳护色方案为预煮5min，最佳调配配方：黄原胶添加量为0．1％、CMC添加量为0．15％和柠檬酸添加量为0．1％。所研制出的棕苞保健饮料色泽均匀、组织状态良好、口感细腻、酸甜适宜。
為充分開髮利用棕苞，以棕苞為原料，經選料、清洗、預處理、切碎和打漿等生產工序，添加各種輔料進行調配，製作成棕苞保健飲料。採用正交試驗確定原料的最佳護色方案和最佳調配配方。結果錶明：最佳護色方案為預煮5min，最佳調配配方：黃原膠添加量為0．1％、CMC添加量為0．15％和檸檬痠添加量為0．1％。所研製齣的棕苞保健飲料色澤均勻、組織狀態良好、口感細膩、痠甜適宜。
위충분개발이용종포，이종포위원료，경선료、청세、예처리、절쇄화타장등생산공서，첨가각충보료진행조배，제작성종포보건음료。채용정교시험학정원료적최가호색방안화최가조배배방。결과표명：최가호색방안위예자5min，최가조배배방：황원효첨가량위0．1％、CMC첨가량위0．15％화저몽산첨가량위0．1％。소연제출적종포보건음료색택균균、조직상태량호、구감세니、산첨괄의。
Palm shoots can be taken as the raw materials. After a whole process of material choosing, cleaning, preprocessing, chopping and beating, various auxiliary materials are added and compounded, and then the health care beverage with palm shoot is produced. With orthogonal experiment, the optimal color - protection methods and optimal compound ingredients are determined as the following： the addictive amount of re - boiling time is 5 min, the addictive amount of xanthan gum is 0. 1% ,the addictive of amount of CMC is 0. 15% and the citric acid is 0. 1%. With a smooth and clear color and a good tissue state,the final beverage has a delicate sour and sweet taste.
