| 藜麦番茄复合饮料的工艺研究 |
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| 引用本文： | 李慧芸. 藜麦番茄复合饮料的工艺研究[J]. 农产品加工．学刊, 2021, 0(3) |
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| 作者姓名： | 李慧芸 |
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| 作者单位： | 陕西学前师范学院生命科学与食品工程学院 |
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| 基金项目： | 陕西省科技计划项目(2017NY-199,2019NY-132)。 |
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| 摘 要： | 以番茄和藜麦为主要原料,对藜麦番茄复合饮料的加工工艺进行了研究。结果表明,藜麦番茄复合饮料最佳的工艺配方为藜麦浆添加量35%,番茄汁添加量25%,白砂糖添加量5%;复配稳定剂的最佳配比为单硬脂酸甘油酯添加量0.12%,黄原胶添加量0.08%,蔗糖脂肪酸酯添加量0.10%,卡拉胶添加量0.05%。
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| 关 键 词： | 藜麦 番茄 复合饮料 稳定性 |
Optimizing the Technology of Quinoa and Tomato Compound Beverage |
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| LI Huiyun. Optimizing the Technology of Quinoa and Tomato Compound Beverage[J]. Nongchanpin Jlagong.Xuekan, 2021, 0(3) |
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| Authors: | LI Huiyun |
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| Affiliation: | (College of Life Science and Food Science Engineering,Shaanxi Xueqian Normal University,Xi'an,Shaanxi 710100,China) |
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| Abstract: | In this paper,the optimum technology of quinoa and tomato compound beverage was studied.The results showed that the best formula of compound beverage:quinoa rice pulp35%,tomato juice 25%,sugar 5%.The optimum proportion of compound stabilizer is glycerin monostearate 0.12%,xanthan gum 0.08%,sucrose fatty acid ester 0.10%,carrageenan 0.05%. |
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| Keywords: | quinoa tomato compound beverage stability |
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