绿豆沙饮料工艺的研究  

Study on the Technology of Green Bean Daste Drink

作　　者：张凡庆 付彩霞 陈晓倩 周博 

机构地区：[1]平阳县恒森化工设备有限公司,浙江平阳325401 [2]嘉利达(平阳)明胶有限公司,浙江平阳325401 [3]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《农产品加工》2017年第12期18-21,共4页Farm Products Processing

摘　　要：以绿豆、木糖醇、全脂乳粉为主要原料制作绿豆沙饮料,通过单因素试验和正交试验,得出适宜于绿豆沙饮料生产的最佳工艺(配制300 m L的绿豆沙饮料为基准),绿豆添加量16%,木糖醇添加量4%,全脂乳粉添加量1%,CMC添加量0.15%,海藻酸钠添加量0.05%,再添加绿豆香精、水。所得的绿豆沙饮料为淡绿色,有沙口感及爽口感,质地均匀一致。In this study, green bean, xylitol and whole milk powder were used as raw materials to produce green bean sand beverage. The optimum process of green bean paste beverage production was obtained by single factor experiment and orthogonal experiment:300 mL of green bean paste beverages,add green bean 16%,xylitol 4%,whole milk powder 1%,CMC0.15% and sodium alginate 0.05%,add green bean flavor and water. The harvest of green bean paste beverages for the light green,with a sense of paste and refreshing,uniform,green bean paste fragrance.

关 键 词：绿豆沙 饮料 工艺 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]