薏米仙人掌复合饮料的研制  

Preparation of a compound beverage from seed of Job's tears and cectus

作　　者：金鑫[1] 赖凤英[1] 程肖霞[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2005年第11期120-121,共2页Science and Technology of Food Industry

摘　　要：研究用薏米与仙人掌制成复合饮料,实验结果表明,薏米仙人掌复合汁的最佳配比是6:4;最佳稳定性参数是0.10%海藻酸钠,0.03%黄原胶,0.20%CMC-Na;最佳调配参数是白砂糖8%,柠檬酸0.10%,香精0.02%。This paper studied the compound beverage made from seed of Job,s tears and cactus. The best technological parameters for the production of the beverage are： the seed of Job＇s tears to cactus is 6：4,0.10% sodium alginate, 0.03% xanthan gum, 0.20% CMC-Na, 8% sugar, 0.10% citric acid and 0.02% essence.

关 键 词：薏米 仙人掌 饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]