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投稿时间：2015-09-22
投稿时间：2015-09-22
中文摘要: 以红糖为主要原料，添加果葡糖浆、蜂蜜、增稠剂等，制作稀释型液体红糖饮品，通过正交试验研究辅料添加量对液体红糖品质的影响。结果表明，当液体红糖产品中红糖含量45%，F60型果葡糖浆20%，蜂蜜5%，复合增稠剂0.6%，柠檬酸钠0.5%时，产品在4℃保存不产生结晶现象，色泽及组织稳定性良好，稀释5倍～6倍饮用，产品均匀一致，具有蜂蜜、果葡糖浆和红糖特有的滋味和气味。
Abstract:With brown sugar as the main raw material，added fructose syrup，honey，thickening agent，etc，the production of dilute liquid brown sugar beverages，through the orthogonal test to studyed the effects of adding materials on the quality of liquid sugar.The results showed that when the liquid brown sugar products in the brown sugar content of 45%，F60 fructose corn syrup 20%，honey 5%，compound thickening agent 0.6%，citric acid sodium 0.5%，the product at 4℃preservation did not produced crystallization phenomenon，color and tissue stability was good，diluted 5 times-6 times to drink，the productwas uniform，with honey，fructose syrup and brown sugar unique taste and smell.
keywords: liquid brown sugar crystallization dilution beverage
文章编号：201612018 中图分类号： 文献标志码：
基金项目:大学生创新创业训练计划项目（201410061028）
| Author Name | Affiliation |
| JIN Ke，DONG Ai-li，LIU Jin-fu | College ofFood Science and Bio-engineering，Tianjin Agricultural University，Tianjin 300384，China |
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