| 紫薯乳饮料工艺及其稳定性研究 |
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| 引用本文： | 闫征,李春阳. 紫薯乳饮料工艺及其稳定性研究[J]. 农产品加工．学刊, 2012, 0(10): 32-34 |
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| 作者姓名： | 闫征 李春阳 |
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| 作者单位： | 江苏省农业科学院农产品加工研究所 |
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| 基金项目： | 江苏省农业科技自主创新基金项目[CX(10)43];江苏省科技创新与成果转化专项引导资金项目(BN201104) |
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| 摘 要： | 研究紫心甘薯乳饮料的生产工艺及其稳定性。结果表明,原辅料最佳配方为:7%脱脂乳粉、30%甘薯汁、3%蔗糖。采用0.1%羧甲基纤维素钠(CMC-Na)、黄原胶0.03%和瓜尔胶含量0.03%的复合稳定剂可获得理想的稳定效果。
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| 关 键 词： | 紫薯 乳饮料 生产工艺 稳定性 |
Processing Technology and Stability of Purple Sweet Potato Milk Beverage |
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| YAN Zheng,LI Chun-yang. Processing Technology and Stability of Purple Sweet Potato Milk Beverage[J]. Nongchanpin Jlagong.Xuekan, 2012, 0(10): 32-34 |
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| Authors: | YAN Zheng LI Chun-yang |
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| Affiliation: | (Institute of Agro-products,Jangsu Academy Sciences,Nanjing,Jiangsu 210014,China) |
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| Abstract: | Purple sweet potato milk beverage with nice flavor and characteristics can be obtained under the conditions of 7% defatted milk powder,30%purple sweet potato juice,3%sucrose.The product is considerably stable with the composite stabilizers,made up of 0.1%CMC-Na,0.03%xanthan gum and 0.03%guar gum. |
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| Keywords: | purple sweet potato milk beverage processing technology stability |
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