南瓜果肉型饮料的研制  

Development of Pumpkin Pulp Type Beverage

作　　者：梁曹雯 周星[1] 邓后勤[1] 

机构地区：[1]湖南农业大学食品科学与技术学院,湖南长沙410128

出　　处：《湖南农业科学》2016年第7期75-78,共4页Hunan Agricultural Sciences

摘　　要：试验以南瓜为原料,进行单因素试验和正交试验研究甜蜜素含量、柠檬酸含量、抗坏血酸含量、稳定剂的选择及比例对南瓜果肉型饮料的影响。结果表明:南瓜果肉型饮料的最佳处理配方为南瓜浆浓度35%、甜蜜素0.12%、柠檬酸0.03%、抗坏血酸0.04%、CMC-Na 0.07%、结冷胶0.14%、乳化剂0.15%、均质2次。产品赋有独特的香味,酸甜适宜,清爽可口,且质地均匀、无杂质。Taking pumpkin as ingredient, a single factor experiment and orthogonal experiment were carded out to study the effect of the content of sodium cyclamate, citric acid, and ascorbic acid, and that of selection and proportion of stabilizer on pumpkin pulp beverage. The results showed that the best treatment formula of pumpkin pulp beverage was pumpkin pulp concentration 35%, sodium cyclamate 0.12%, citric acid 0.03%, ascorbic acid 0.04%, CMC-Na 0.07%, gellan gum 0.14%, emulsifier 0.15%, twicehomogenizations. The beverage with a unique fruity odor, a moderately sweet and sour taste, a refreshing flavor, in addition, the quality is uniform, no impurities.

关 键 词：南瓜 果肉饮料 研制 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]