摘要
对影响乳酸菌发酵红枣酒花饮料稳定性因素进行了研究,通过酶解实验和正交实验确定最佳生产工艺以及稳定剂的最佳配比。结果表明,浸提枣浆与水质量比为1︰2,加入质量分数为0.2%果胶酶,在50℃下恒温水浴酶解2 h;黄原胶0.06%,羧甲基纤维素钠0.03%,海藻酸钠0.09%,卡拉胶0.03%(均为质量分数,下同),并采用二次均质,最佳压力分别为均质条件为35 MPa和20 MPa,产品的稳定性最好。
In the paper,the stability of red jujube and hops beverage was studied and enzyme hydrolysis and orthogonal experiments were carried out.The results showed that mass ratio of red jujube water 1：2,0.2% pectin methoxylase,50℃ hydrolysis for 2h,when 0.06% xanthan gum, 0.03% CMC-Na,0.09% sodium ginate and 0.03% k-carrageenan were added into the juice and the mixture was homogenized at 35Mpa and 20Mpa,respectively,the stability of the product was satisfactory.
出处
《中国乳品工业》
CAS
北大核心
2007年第9期21-24,共4页
China Dairy Industry
基金
院校联合资助课题(070199)
关键词
红枣酒花饮料
生产工艺
乳化稳定剂
red jujube and hops beverage
process
emulcifiers stabilitizers
