食品科学 ›› 2008, Vol. 29 ›› Issue (10): 726-728.
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文连奎, 姚娜, 姜明珠
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WEN Lian-Kui, YAO Na, JIANG Ming-Zhu
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摘要: 本实验主要对轮叶党参发酵饮料的配方、产品稳定性进行了研究。实验结果表明:最佳配方为糖8%,发酵汁浓度75%,柠檬酸0.02%;稳定剂最佳配比为:PGA0.1%、海藻酸钠0.1%、黄原胶0.2%。
关键词: 发酵饮料, 配方, 稳定性
Abstract: In this study,the results showed that the optimum formula of fermented Codonopsis lanceolate beverage is 8% sucrose,fermented liquid content 75%,and citric acid 0.02%; The optimal stabillizer formula of the Codonopsis lanceolata fermented beverage is PGA 0.1%,sodium alginate 0.1%,and xanthan gum 0.2%.
Key words: fermented beverage, formula, stability
文连奎, 姚娜, 姜明珠. 轮叶党参发酵饮料配方及稳定性研究[J]. 食品科学, 2008, 29(10): 726-728.
WEN Lian-Kui, YAO Na, JIANG Ming-Zhu. Study on Formula and Stability of Fermented Codonopsis lanceolata Beverage[J]. FOOD SCIENCE, 2008, 29(10): 726-728.
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