本文已被：浏览 1464次 下载 294次
投稿时间：2019-02-13
投稿时间：2019-02-13
中文摘要: 选择三白瓜为原料，研究瓜汁含量、糖的添加量、糖的种类对浑浊型三白瓜汁饮料的色泽、香味及口感的影响。试验结果表明最佳工艺为：三白瓜汁含量70%，柠檬酸用量0.1%，白砂糖用量5%，蜂蜜用量2%，黄原胶用量0.1%，羧甲基纤维素钠（carboxymethyl cellulose sodium，CMC-Na）用量0.1%（均为质量分数），经过高压均质后，饮料稳定性良好，组织状态均一，获得的三白瓜汁饮料颜色淡黄，并较好地呈现三白瓜天然的清香味。
Abstract:Using the Sanbai melon as the main raw materials，effects of color，aroma and taste of turbid Sanbai melon beverage were studied in this paper from the content of melon juice，the amount of sugar，the type of sugar.By sensory evaluation as the index，the result showed that the best process was as follows：proportion of Sanbai melon juice was 70 %，citric acid was 0.1 %，sugar was 5 % and honey was 2 %.Xanthan gum was 0.1 %and carboxymethyl cellulose sodium（CMC-Na）was 0.1%.The beverage was in good tissue after high pressure homogenization.The products showed attractive yellow colour and nature delicate melon flavor.
文章编号：202002014 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| HUANG Xiao-tao，MA Yuan，WU Dong，WANG Yan-Ping，WANG Jin-ju | College of Food Engineering and Biotechnology，Tianjin University of Science and Technology，Tianjin 300457，China |
引用文本：
津ICP备20000603号-1