| 菠萝汁豆奶饮料的研制 |
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| 引用本文： | 王伟华,崔薇. 菠萝汁豆奶饮料的研制[J]. 广东农业科学, 2007, 0(10): 68-70 |
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| 作者姓名： | 王伟华 崔薇 |
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| 作者单位： | 河南科技学院食品学院,河南,新乡,453003;河南科技学院食品学院,河南,新乡,453003 |
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| 基金项目： | 河南科技学院校科研和教改项目 |
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| 摘 要： | 通过L9(33)正交试验研究了菠萝汁豆奶饮料的制备工艺,得出产品的最佳配方及稳定剂的添加量为:菠萝汁62.5 mL、豆奶62.5 mL、蔗糖15 g、柠檬酸0.05 g、柠檬酸钠7.5 mg、羧甲基纤维素钠0.225 g、海藻酸钠0.75 g、黄原胶0.4g.
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| 关 键 词： | 菠萝汁 豆奶 配方 稳定性 |
| 文章编号： | 1004-874X（2007）10-0068-02 |
| 修稿时间： | 2007-08-22 |
Study on pineapple-soybean milk beverage |
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| WANG Wei-hua,CUI Wei. Study on pineapple-soybean milk beverage[J]. Guangdong Agricultural Sciences, 2007, 0(10): 68-70 |
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| Authors: | WANG Wei-hua CUI Wei |
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| Affiliation: | College of Food, He nan Institute of Science and Technology,Xinxiang 453003, China |
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| Abstract: | The production process of pineapple-soybean beverage was studied by L9(33) orthogonal experiments.The result showed that the best formula of pineapple-soybean beverage was as followed: pineapple juice 62.5 mL,soy milk 62.5 mL,sugar 15 g,citric acid 0.05 g,citric acid-Na 7.5 mg,CMC-Na 0.225 g,sodium alginate 0.75 g,xanthan gum 0.4 g. |
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