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| 绿豆乳饮料加工工艺的研究 | |
| 引用本文： | 郝刚,马丹雅,杨永兰.绿豆乳饮料加工工艺的研究[J].饮料工业,2012,15(8):13-17. |
| 作者姓名： | 郝刚 马丹雅 杨永兰 |
| 作者单位： | 1. 西南民族大学生命科学与技术学院,四川成都,610000 2. 黑龙江省东方学院食品与环境工程学部,黑龙江哈尔滨,150086 3. 中国饮料工业协会,北京,100027 |
| 摘 要： | 以绿豆、鲜乳为主要原料研制绿豆乳饮料。根据绿豆汁与鲜乳、白砂糖、柠檬酸的不同配比,从风味、口感、色泽及组织状态等几个方面进行感官评定,得出绿豆乳饮料最佳配方为:绿豆汁30ml、鲜乳20ml、白砂糖4g、柠檬酸0.05g。绿豆乳饮料加工中,选用0.2%的羧甲基纤维素钠(CMC-Na)作为稳定剂。该饮料呈淡绿色,酸甜可口,并带有一定的绿豆清香味,无杂质,稳定性好。 |
| 关 键 词： | 绿豆 乳饮料 打浆 配比 正交试验 感官评定 |
Study on processing technology for a mung bean milk drink |
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| HAO Gang , MA Dan-ya , YANG Yong-lan.Study on processing technology for a mung bean milk drink[J].Beverage Industry,2012,15(8):13-17. | |
| Authors: | HAO Gang MA Dan-ya YANG Yong-lan |
| Affiliation: | 1 College of Life Science and Technology, Southwest University for Nationalities, Chengdu 610000, Sichuan, China; 2 Faculty of Food and Environmental Engineering, East University of Heilongjiang, Harbin 150086, Heilongjiang, China; 3 China Beverage Industry Association, Beijing 100027, China) |
| Abstract: | A mung bean milk drink was developed from mung bean and fresh milk as the major materials. By the investigation of different proportions of mung bean juice, fresh milk, white granulated sugar and citric acid, and a sensory evaluation in flavor, taste, color and texture, the optimal formula of the drink was determined as mung bean juice 30 ml, fresh milk 20 ml, white granulated sugar 4 g and citric acid 0.05 g. 0.2% of CMC-Na was used as the stabilizer in the processing of the drink. The drink was characterized by pale green color, pleasant sweetness and sourness, faint mung bean flavor, good purity and favorable stability. |
| Keywords: | mung bean beating formulation orthogonal test sensory evaluation |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |
