绿豆浓浆饮料的研制  

Research on the Thick Beverage of Green Bean

作　　者：隋志方 唐艳红 赵森 秦令祥 高愿军 

机构地区：[1]河南鹤壁市质监测试中心,河南鹤壁458030 [2]漯河食品职业学院,河南漯河452300 [3]河南帮太食品有限公司技术中心,河南鹤壁458030

出　　处：《农产品加工（下）》2012年第7期153-154,共2页Farm Products Processing

基　　金：河南漯河市创新型团队项目(2010)

摘　　要：以绿豆为原料,研究了绿豆浓浆饮料的生产工艺。探讨了料水比、预处理方式、均质条件对产品质量的影响。结果表明,生产绿豆浓浆饮料的最佳工艺条件是料水比为1∶13-1∶15,采用预处理方式1,均质压力25-30 MPa,均质温度65-75℃,均质2次,杀菌温度121℃,杀菌时间20 min。Taking green beans as raw material, the processing of the green beans beverage are studied. The effect of the proportion of raw materials and water, pretreatment methods of raw material and homogenization conditions on product quality are researched. The results show the optimum processing conditions of the green beans beverage are that ratio of raw materials and water is for 1 ： 13-1 ： 15, using the first pretreatment method, homogenization pressure 25-30 MPa, homogenization temperature 65-75 ℃, 2 times homogenization, sterilization temperature 121 ℃, sterilization time 20 min.

关 键 词：绿豆 浓浆饮料 工艺 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]