火麻仁饮料的研制  

Production of a Fructus cannabis beverage

作　　者：杨春城[1] 钟华锋[1] 黄国宏[1] 林华[1] 谭旖宁[1] 罗胜 

机构地区：[1]广西职业技术学院,广西南宁530226 [2]广西巴马雍盛食品公司,广西巴马547507

出　　处：《饮料工业》2011年第12期24-26,共3页Beverage Industry

摘　　要：以火麻仁为原料,经热烫、打浆、过滤、调配、均质、杀菌等工艺,制作火麻仁饮料。采用单因素试验和正交设计试验,对火麻仁用量、糖用量、稳定剂种类及用量对火麻仁饮料稳定性的影响进行了探讨。结果表明:在火麻仁5%、白砂糖4%、黄原胶0.1%、CMC-Na0.2%、蒸馏单硬脂酸甘油酯0.06%、蔗糖脂肪酸酯0.2%的条件下,生产的火麻仁饮料风味及稳定性最佳。Fructus cannabis seed was used to make a beverage, after the processes including blanching, pulping, filtration, formulation, homogenization and sterilization. Through single-factor and orthogonal experiments, the effects of dosages of Fructus cannabis seed and sugar and types and dosages of stabilizers on the stability of the beverage were studied. The results showed that Fructus cannabis seed 5%, white granulated sugar 4%, xanthan gum 0.1%, CMC-Na 0.2%, distilled glycerin monostearate 0.06% and sucrose fatty acid ester 0.2% gave a Fructus cannabis beverage featured by best flavor and stability.

关 键 词：火麻仁 饮料 稳定性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]