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ʳƷ��ѧ  2008, Vol. 29 Issue (9): 716-718    DOI:
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Study on Processing Technology and Stability of Pachyrhizus Milk Beverage
 HUANG  Qun, MA  Cheng-Jin, YU  Ji, YAO  Mao-Jun, WANG  Yan
Institute of Food Science,Jishou University,Jishou 416000,China
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Abstract�� Pachyrhizus milk beverage with nice flavor and characteristics can be obtained under the conditions of 3% defatted milk powder, 35% pachyrhizus juice, 3% sucrose and 0.12% citric acid. The product is considerably stable with the composite stablilizers, made up of 0.15% CMC-Na and 0.05% agar. On the conditions of homogenization pressure 20 MPa and temperature 30 ��, the pachyrhizus milk beverage has even tissue, exquisite taste and smooth mouth-feel.
Key words�� pachyrhizus   milk beverage   processing technology   stability   homogenization   
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��Ⱥ,��ɽ�,��٥��. ��������������ռ����ȶ����о�[J]. ʳƷ��ѧ, 2008, 29(9): 716-718.
HUANG Qun,MA Cheng-Jin,YU Ji et al. Study on Processing Technology and Stability of Pachyrhizus Milk Beverage[J]. FOOD SCIENCE, 2008, 29(9): 716-718.
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