鲜桃奶固体饮料的研制  

Study on the development of the powder drink of fresh peach milk

作　　者：祝美云[1] 宋莲军[1] 张红星[1] 李强[1] 

机构地区：[1]河南农业大学生物技术与食品科学学院,河南郑州450002

出　　处：《河南农业大学学报》2002年第4期363-366,共4页Journal of Henan Agricultural University

摘　　要：对鲜桃奶固体饮料的护色和品味调配以及工艺条件进行了研究.结果表明:2g·L-1Vc+1g·L-1柠檬酸+10g·L-1NaCl组合的复合护色剂护色效果较好;产品最佳配方为:400g·L-1桃粉+500g·L-1奶粉+80 5g·L-1白砂糖+15g·L-1柠檬酸+3g·L-1羧甲基纤维素钠(CMC Na)+1 5g·L-1瓜尔豆胶.制备出的产品风味浓郁、营养丰富、酸甜适口.A research was conducted on the color maintaining, flavor mixing and technological condition of the fresh peach milk powder drinkThe results show that the mixed colormaintaining agent works well,which consists of 2 g·L-1Vc+1 g·L-1lemon acid + 10 g·L-1NaClThe optimum recipe is 400 g·L-1peach powder+500 g·L-1 milk powder+805 g·L-1 sugar+15 g·L-1 lemon acid+3 g·L-1 soarmour cellulose natrium +15 g·L-1 guar gunThe powder drink is delicious, nutritious acid and sweet moderately to people's taste

关 键 词：鲜桃奶 固体饮料 护色 稳定性 研制技术 

分 类 号：TS278[轻工技术与工程—农产品加工及贮藏工程]