| 南瓜籽乳饮料的研制 |
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| 引用本文： | 杨富民.南瓜籽乳饮料的研制[J].甘肃农业大学学报,2002,37(4):452-455. |
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| 作者姓名： | 杨富民 |
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| 作者单位： | 甘肃农业大学食品科学与工程系,兰州,730070 |
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| 基金项目： | 甘肃省外援奶类项目(编号，0090734) |
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| 摘 要： | 以南瓜籽仁和牛奶为主要原料,采用二次调酸工艺,研制成功了一种新型南瓜籽乳饮料。在研制过程中重点研究了乳化剂、增稠剂种类及用量对南瓜籽乳饮料稳定性的影响。结果表明,以0.04 %的单甘酯和0.06 %的蔗糖酯为乳化剂,以0.03 %的黄原胶、0.08 %的CMC–Na和0.03 %明胶为复合稳定剂所制成的南瓜籽乳饮料稳定性较好,产品符合国标GB11673-89之规定。
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| 关 键 词： | 南瓜籽 乳饮料 稳定性 |
| 文章编号： | 1003-4315(2002)04-0452-04 |
Developing of pumpkin seed-milk beverage |
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| YANG Fu-min.Developing of pumpkin seed-milk beverage[J].Journal of Gansu Agricultural University,2002,37(4):452-455. |
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| Authors: | YANG Fu-min |
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| Abstract: | In this paper, a neotype pumpkin seed-milk beverage was developed by using second acidified technique and the main raw material of pumpkin seed and milk. The effect of emulser and thickener on stability of this beverage had been studied in detail. The results indicate that the new product has better stability by taking 0.04 % monoiside ester, 0.06 % sucrose ester, 0.03 %Xathen-Gum, 0.08 %CMC-Na, 0.03 % Carrageenin as compound stabilizer. The physical and chemical as well as hygiene indexes are accordance with GB11673-89. |
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| Keywords: | pumpkin seed milk beverage stability |
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