食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
1期
50-51,67
,共3页
山药%悬浮饮料%稳定性
山藥%懸浮飲料%穩定性
산약%현부음료%은정성
yam%suspending beverage%stability
以新鲜山药为原料，对果肉悬浮饮料的生产工艺及其产品的稳定性进行研究，并采用正交试验设计对悬浮饮料的调配进行优化。结果表明：山药5%、蔗糖12%、柠檬酸0.05%、悬浮剂0.2%，按此配比制得的山药悬浮饮料具有山药特有清香，果肉悬浮状态良好，酸甜适口，30 d无分层现象。
以新鮮山藥為原料，對果肉懸浮飲料的生產工藝及其產品的穩定性進行研究，併採用正交試驗設計對懸浮飲料的調配進行優化。結果錶明：山藥5%、蔗糖12%、檸檬痠0.05%、懸浮劑0.2%，按此配比製得的山藥懸浮飲料具有山藥特有清香，果肉懸浮狀態良好，痠甜適口，30 d無分層現象。
이신선산약위원료，대과육현부음료적생산공예급기산품적은정성진행연구，병채용정교시험설계대현부음료적조배진행우화。결과표명：산약5%、자당12%、저몽산0.05%、현부제0.2%，안차배비제득적산약현부음료구유산약특유청향，과육현부상태량호，산첨괄구，30 d무분층현상。
Using fresh yam as raw material, the technological process and stability of suspending beverage of yam was studied. The best directions for producing them was designed with orthogonal experiment.The results show that:the best directions of suspending beverage was 5%yam, 12%sucrose, 0.05%citric acid, 0.2%suspending agent. Prepared by this ratio, the yam suspending beverage had yam unique fragrance, pulp suspension is good, sweet and sour taste, 30 d without stratification.
