农产品加工·学刊(下)
農產品加工·學刊(下)
농산품가공·학간(하)
Academic Periodical of Farm Products Processing
2014年
3期
31-33
,共3页
李芳%申玉飞%侯伟伟%任雯雯%孔令明
李芳%申玉飛%侯偉偉%任雯雯%孔令明
리방%신옥비%후위위%임문문%공령명
甜杏仁%发酵%饮料%木糖醇
甜杏仁%髮酵%飲料%木糖醇
첨행인%발효%음료%목당순
sweet almond%ferment%beverage%xylitol
以甜杏仁为主要原料,研制有甜杏仁风味的乳酸发酵饮料。研究饮料的工艺条件,确定饮料最佳的工艺参数为甜杏仁浆与复原脱脂乳配比5∶5,木糖醇4.0%,蔗糖2.0%,接种量4.0%,发酵时间6.0 h;饮料最佳稳定条件为PGA∶CMC-Na (1∶2)添加量0.20%, GMS∶SE (2∶2)添加量0.30%,均质压力30 MPa,均质温度55℃,所制得的产品风味独特,且稳定性好。
以甜杏仁為主要原料,研製有甜杏仁風味的乳痠髮酵飲料。研究飲料的工藝條件,確定飲料最佳的工藝參數為甜杏仁漿與複原脫脂乳配比5∶5,木糖醇4.0%,蔗糖2.0%,接種量4.0%,髮酵時間6.0 h;飲料最佳穩定條件為PGA∶CMC-Na (1∶2)添加量0.20%, GMS∶SE (2∶2)添加量0.30%,均質壓力30 MPa,均質溫度55℃,所製得的產品風味獨特,且穩定性好。
이첨행인위주요원료,연제유첨행인풍미적유산발효음료。연구음료적공예조건,학정음료최가적공예삼수위첨행인장여복원탈지유배비5∶5,목당순4.0%,자당2.0%,접충량4.0%,발효시간6.0 h;음료최가은정조건위PGA∶CMC-Na (1∶2)첨가량0.20%, GMS∶SE (2∶2)첨가량0.30%,균질압력30 MPa,균질온도55℃,소제득적산품풍미독특,차은정성호。
In this paper, sweet almond is used as main raw material to prepare lactic acid fermentation beverage with the flavor of sweet almond. By study technological condition, optimal technological parameter is obtained: sweet almond pulp-defatted milk-powder ratio is 5∶5, xylitol is 4.0%, sugar is 2.0%, inoculation quantity is 4.0%, fermentation time is 6.0 h; the optimum stability-condition is as follows: PGA∶CMC-Na (1∶2) is 0.20%, GMS∶SE (2∶2) is 0.30%, homogenizing under 55℃, 30 MPa. The product is unique flavor and good stability.