绿豆芽全肉质饮料工艺研究  

Research on the technology for mung-bean-sprout fleshy beverage

作　　者：程彦伟[1] 韩建明[1] 冯爱青[1] 张耀武[1] 韩霜[1] 魏洁[1] 

机构地区：[1]洛阳师范学院生命科学系,河南洛阳471022

出　　处：《郑州轻工业学院学报（自然科学版）》2012年第4期48-51,共4页Journal of Zhengzhou University of Light Industry:Natural Science

基　　金：河南省青年骨干教师资助项目(2011ggjs-154);河南省科技攻关计划项目(102102110155);河南省教育厅项目(2010B180020);洛阳师范学院应用科学与技术研究基金项目(10000993)

摘　　要：研究了以绿豆芽为原料的全肉质豆芽饮料的配方及加工条件,结果表明:选用生长4—5 d的绿豆芽,豆芽杀青条件为95℃,4 min;饮料的最佳配方为柠檬酸用量0.09%,蔗糖用量7%,绿豆芽原汁用量20%;复合稳定剂(CMC-Na和琼脂为1∶1)为0.09%,采用115℃灭菌7 min,即可得到气味清香、酸甜可口、口感细腻的绿豆芽全肉质饮料.The processing technology formula and condition for mung-bean-sprout fleshy beverage were studied. The results showed that the mung-bean-sprout was selected for growth 4 -5 d and sterilized under 95 ℃ for 4 min;the best formula of mung-bean-sprouts beverge was the amount of 0.09% citric acid,7% sucrose,20% of the amount of mung bean juice with 115 ℃ for 7 min sterilization. The taste of ;0.09% compound stabilizer （CMC-Na and agar 1：1 ） , mung-bean-sprouts fleshy beverge is sweet, sour and fra- grant.

关 键 词：绿豆芽 全肉质饮料 工艺配方 

分 类 号：TS257[轻工技术与工程—食品科学与工程]