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| 绿豆浓浆饮料的研制 | |
| 引用本文： | 隋志方,唐艳红,赵森,秦令祥,高愿军.绿豆浓浆饮料的研制[J].农产品加工．学刊,2012(7):153-154. |
| 作者姓名： | 隋志方 唐艳红 赵森 秦令祥 高愿军 |
| 作者单位： | 1. 河南鹤壁市质监测试中心,河南鹤壁,458030 2. 漯河食品职业学院,河南漯河,452300 3. 河南帮太食品有限公司技术中心,河南鹤壁,458030 |
| 基金项目： | 河南漯河市创新型团队项目 |
| 摘 要： | 以绿豆为原料,研究了绿豆浓浆饮料的生产工艺。探讨了料水比、预处理方式、均质条件对产品质量的影响。结果表明,生产绿豆浓浆饮料的最佳工艺条件是料水比为1∶13~1∶15,采用预处理方式1,均质压力25~30 MPa,均质温度65~75℃,均质2次,杀菌温度121℃,杀菌时间20 min。 |
| 关 键 词： | 绿豆 浓浆饮料 工艺 |
Research on the Thick Beverage of Green Bean |
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| SUI Zhi-fang , TANG Yan-hong , ZHAO Sen , QIN Ling-xiang , GAO Yuan-jun.Research on the Thick Beverage of Green Bean[J].Nongchanpin Jlagong.Xuekan,2012(7):153-154. | |
| Authors: | SUI Zhi-fang TANG Yan-hong ZHAO Sen QIN Ling-xiang GAO Yuan-jun |
| Institution: | 1.Hebi Test Center of Quality and Supervision,Hebi,He’nan 458030,China;2.Luohe School of Food Industry,Luohe,He’nan 452300,China;3.The Technical Center,He’nan Bangtai Food Co.,LTD,Hebi,He’nan 458030,China) |
| Abstract: | Taking green beans as raw material,the processing of the green beans beverage are studied.The effect of the proportion of raw materials and water,pretreatment methods of raw material and homogenization conditions on product quality are researched.The results show the optimum processing conditions of the green beans beverage are that ratio of raw materials and water is for 1∶13~1∶15,using the first pretreatment method,homogenization pressure 25~30 MPa,homogenization temperature 65~75 ℃,2 times homogenization,sterilization temperature 121 ℃,sterilization time 20 min. |
| Keywords: | green bean beverage technological process |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |