佛手瓜汁保健蔬菜乳饮料的研制  

A New Processing Technology of Health Vegetable Dairy Beverage with Chayotes Juice

作　　者：林朝朋[1] 许晓春[1] 

机构地区：[1]韶关学院食品科学与工程系,韶关512005

出　　处：《食品工业》2008年第1期60-61,共2页The Food Industry

基　　金：香港铭源基金资助项目(314-140447)

摘　　要：韶关学院食品科学与工程系(韶关512005)摘要以佛手瓜和牛乳为主要原料,配以各种辅料及添加剂制成佛手瓜汁保健蔬菜乳饮料。实验结果表明:浓度为80mg/kg的葡萄糖酸锌溶液对佛手瓜汁的护色效果最好;佛手瓜蔬菜乳饮料最优辅料配方为佛手瓜汁与牛奶比例1∶1;白砂糖添加量6%;柠檬酸添加量0.08%;使用0.2%的CMC稳定效果最好。A new technology of health vegetable dairy beverage with chayotes juice based on additives was studied. The result showed that the zinc gluconate of 80 mg/kg had the best effect on green keeping. The best processing of this beverage was obtained when the proportion ofchayotes juice and dairy was 1 ： 1 with 6% sugar and 0.08% citric acid. The optimal stabilizer was the 0.2% CMC.

关 键 词：佛手瓜 保健 蔬菜乳饮料 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]