| 高粱乌米饮料研制 |
| |
| 引用本文： | 张锐,石太渊,于天颖,李莉锋,高雅.高粱乌米饮料研制[J].保鲜与加工,2008,8(5):42-44. |
| |
| 作者姓名： | 张锐 石太渊 于天颖 李莉锋 高雅 |
| |
| 作者单位： | 辽宁省农科院食品与加工研究所,沈阳,110161;辽宁省农科院食品与加工研究所,沈阳,110161;辽宁省农科院食品与加工研究所,沈阳,110161;辽宁省农科院食品与加工研究所,沈阳,110161;辽宁省农科院食品与加工研究所,沈阳,110161 |
| |
| 摘 要： | 以精制的高粱乌米干粉为主要原料,在乌米浸提液制备环节上重点调查料水比对饮料品质的影响,确定出乌米最佳添加量为0.5%,通过正交试验筛选出理想的乌米饮料调配配方:白砂糖10%,苹果酸0.08%,食盐0.04%.
|
| 关 键 词： | 高粱乌米干粉 饮料 配方 |
Development of Broomcorn Sporisorium Reilianum Beverage |
| |
| ZHANG Rui,SHI Tai-yuan,YU Tian-ying,LI Li-feng,GAO Ya.Development of Broomcorn Sporisorium Reilianum Beverage[J].Storage & Process,2008,8(5):42-44. |
| |
| Authors: | ZHANG Rui SHI Tai-yuan YU Tian-ying LI Li-feng GAO Ya |
| |
| Institution: | ZHANG Rui,SHI Tai-yuan,YU Tian-ying,LI Li-feng,GAO Ya (Food , Processing Research Institute,Liaoning Academy of Agricultural Sciences,Shenyang 110161,China) |
| |
| Abstract: | In this experiment, superfine broomcorn sporisorium reilianum powder was selected as the main material. The optimal adding amount of sporisorium reilianum powder was determined as 0.5% by studying the effect of the ratio of material to water on the quality of beverage in the step of preparation for extract from sporisorium reilianum. The best formula for optimal sporisorium reilianum beverage determined by orthogonal tests was obtained as: the sugar was 10%, the malic acid was 0.08% and the salt was 0.04%. |
| |
| Keywords: | broomcorn sporisorium reilianum powder beverage formula |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
| 点击此处可从《保鲜与加工》浏览原始摘要信息 |
| 点击此处可从《保鲜与加工》下载免费的PDF全文 |
|
