龙眼仙人掌复合饮料的研制  

Study on compounded Longan.and cactus drink

作　　者：金鑫[1] 赖凤英[1] 程肖霞[1] 赵猛 

机构地区：[1]华南理工大学轻工与食品学院,广州510640 [2]仙科农业开发有限公司,海南省570206

出　　处：《食品工业》2005年第2期10-11,共2页The Food Industry

摘　　要：本文研究用龙眼肉与仙人掌制成复合饮料,实验结果表明,龙眼肉仙人掌复合汁的最佳配比是5:5;稳定剂的最佳稳定性参数是0.20%海藻酸钠,0.04%黄原胶,0.10%CMC-Na;最佳调配参数是白砂糖4%.柠檬酸0.10%,香精0.01%。The paper studied the compound beverage made by flesh of longan and cactus as its raw material. The result of experiment showed that the optimal proportion of longan and cactus juice is 5 : 5, the optimal stability parameters are 0.20% sodium alginate, 0.04% Xanthan, and 0.10% CMC-Na, and the parameters of optimal proportion are 4% sugar, 0.10% citric acid and 0.01% essence.

关 键 词：复合饮料 仙人掌 研制 CMC-Na 稳定性参数 最佳配比 海藻酸钠 龙眼肉 复合汁 稳定剂 黄原胶 白砂糖 柠檬酸 制成 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程] S682.33[轻工技术与工程—食品科学与工程]