板栗泡腾冲剂的研制  

Preparation of Effervescent Granules with Chestnut Powder

作　　者：常虹[1] 陈晓柯 周家华[1] 熊融[1] 

机构地区：[1]北京市农林科学院林业果树研究所,北京100097 [2]许昌学院食品与生物工程系,许昌461000

出　　处：《食品工业》2015年第12期18-21,共4页The Food Industry

摘　　要：研究板栗泡腾冲剂的生产工艺,确定合理的原辅料配比。以板栗粉、脱脂奶粉为主要原料,辅以白砂糖等辅料,采用单因素试验和正交试验优选出主辅料配比。试验结果表明,板栗奶粉泡腾冲剂固体饮料的最佳配方为:板栗粉0.2 g,奶粉0.2 g,糊精0.15 g,白砂糖0.06 g,蛋白糖0.006 g,碳酸氢钠0.084 g,柠檬酸0.082 g,黄原胶0.02 g。该泡腾冲剂可以迅速溶于凉水中,产生大量气泡,溶解性好,所得饮料呈棕黄色,酸甜可口,稍有刹口感,带有板栗和奶粉的香气。Explore the preparation process and optimal formula of effervescent granules with chestnut powder. Chestnut powder, skimmed milk powder were used as the main raw material while sugar and etc. were used as auxiliary material. The best formula of effervescent granules was determined through single-factor test and orthogonal test. The results showed that the best formula of effervescent granules as follows： chestnut powder 0.2 g, milk powder 0.2 g, dextrin 0.15 g, sugar 0.06 g, aspartame 0.006 g, sodium bicarbonate 0.084 g, citric acid 0.082 g, and xanthan gum 0.02 g. After dissolution in cold boiling water, the effervescent granules produced a large number of CO_2 quickly, with a brown yellow color, good taste and unique bamboo, and chestnut and milk flavor.

关 键 词：板栗粉 奶粉 泡腾冲剂 

分 类 号：TS278[轻工技术与工程—农产品加工及贮藏工程]