食品研究与开发
食品研究與開髮
식품연구여개발
Food Research and Development
2015年
19期
86-88
,共3页
南瓜%玉米肽%饮料%调配%稳定性
南瓜%玉米肽%飲料%調配%穩定性
남과%옥미태%음료%조배%은정성
pumpkin%corn peptide%beverage%preparation%stability
以新鲜南瓜汁和水解玉米蛋白粉为原料，研制了一款复合保健饮料。通过正交试验研究产品的配方后，筛选了稳定剂。结果显示：南瓜汁70%、玉米肽2.5%、低聚果糖15%、柠檬酸0.15%感官评分最高，添加黄原胶0.2%后体系均匀稳定，制成的复合保健饮料具有色泽黄亮，口感柔和，风味独特，营养丰富等特点。
以新鮮南瓜汁和水解玉米蛋白粉為原料，研製瞭一款複閤保健飲料。通過正交試驗研究產品的配方後，篩選瞭穩定劑。結果顯示：南瓜汁70%、玉米肽2.5%、低聚果糖15%、檸檬痠0.15%感官評分最高，添加黃原膠0.2%後體繫均勻穩定，製成的複閤保健飲料具有色澤黃亮，口感柔和，風味獨特，營養豐富等特點。
이신선남과즙화수해옥미단백분위원료，연제료일관복합보건음료。통과정교시험연구산품적배방후，사선료은정제。결과현시：남과즙70%、옥미태2.5%、저취과당15%、저몽산0.15%감관평분최고，첨가황원효0.2%후체계균균은정，제성적복합보건음료구유색택황량，구감유화，풍미독특，영양봉부등특점。
A process of pumpkin and corn polypeptide compound health care beverage which use pumpkin juices and corn polypeptide as the main raw materials was studied. The optimum proportions were determined by orthogonal test design and sensory evaluation. Simultaneously the process of the stabilizer choice had been explored.The results showed that the best taste was a combination of 70 % of pumpkin juice ,2.5 % of corn polypeptide,15%of fructo-oligose,0.15%of citric acid,0.2%of compound stabilizer. The finished product had good sensory and taste.
