山药饮料加工中的稳定性研究  

A study on stability of a yam beverage during processing

作　　者：陈颖[1] 王景廷[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《饮料工业》2013年第7期34-35,38,共3页Beverage Industry

摘　　要：以怀山药为主要原料,白砂糖、柠檬酸等为辅料研制山药饮料。用琼脂、黄原胶、海藻酸钠以及羧甲基纤维素钠复配增稠,得出了山药饮料稳定剂的最佳配比:即琼脂0.04%、黄原胶0.04%、海藻酸钠0.05%、羧甲基纤维素钠0.07%。此时使饮料的稳定性和口感进一步改善。Chinese yam was used to make a yam beverage with the addition of some other ingredients such as sugar and citric acid. Agar,xanthan gum,sodium alginate and sodium carboxymethyl cellulose were compounded and thickened as the stabilizer, whose optimal formula was agar 0.04%,xanthan gum 0.04%,sodium alginate 0.05% and sodium carboxymethyl cellulose 0.07%. The stability and taste of the beverage were further improved under the conditions above.

关 键 词：山药饮料 复配 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]