番木瓜生姜复合饮料工艺研究-《江苏农业科学》

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Title:: Study on papaya ginger compound beverage technology

作者:: 赵广河; 沈俊明; 贺州学院化学与生物工程系，广西贺州 542800

Author(s):: Zhao Guanghe; et al

关键词:: 番木瓜; 生姜; 复合饮料; 稳定剂

Keywords:: -

分类号:: TS275.5

DOI:: -

文献标志码:: A

摘要:: 通过正交试验，以感官评分为考察指标，确定番木瓜生姜复合饮料的主配方，并研究黄原胶、卡拉胶、瓜尔豆胶、明胶、羧甲基纤维素钠、海藻酸钠等6种稳定剂对番木瓜生姜复合饮料稳定性的影响。结果表明，复合饮料较佳主配方为：番木瓜原浆15.00%、生姜汁3.00%、白糖8.00%、柠檬酸0.20%；复合稳定剂的较佳配方为：海藻酸钠0.02%、CMC-Na 0.06%、黄原胶0.06%。

Abstract:: -

参考文献/References:

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