作　　者： ;

机构地区： 扬州大学旅游烹饪学院

出　　处： 《四川食品与发酵》 2005年第4期49-53,共5页

摘　　要： 以绿芦笋和脱脂乳为原料研制芦笋复合饮料,分析了绿芦笋不同部位的营养成分,探讨了芦笋脱苦方法中的掩盖法,采用正交试验设计,通过感官、理化等项目的测定,筛选出芦笋复合饮料的最佳配方,并确定出最适宜的复合稳定剂和杀菌条件。结果表明:添加0.4%β-环糊精脱苦效果最好,最佳配方为V(芦笋汁)=23%,V(脱脂乳)=30%,白砂糖8.0%,柠檬酸0.35%;最佳复合稳定剂是:耐酸CMC0.3%、PGA0.25%、果胶0.15%,最佳杀菌条件是:80℃5min。 Asparagus compound beverage made from asparagus and skim milk was trial -manufactured. The nutritious components of asparagus different parts was analyzed. So did the covering method of eliminating bitterness. Taking an orthogonal experiment design and following to the other programs to examine sense characters. The perfect prescription of asparagus compound beverage was chosen, while comfortable composition of stabilizer and condition of sterilization was made out. Results showed that： putting 0. 4% β - annular dextrin brought in perfect effect of eliminating bitterness. The optimal prescription is Asparagus juice 23% ,skim milk 30% ,sugar 8. 0% ,and citric acid 0. 35% ;optimal compound stabilizer is CMC 0. 3% ,PGA 0. 25% ,pectin 0. 15% and optimal sterilization condition is 80℃ ,Stain.

关 键 词： 芦笋 复合饮料 稳定性 杀菌

领　　域： [轻工技术与工程] [轻工技术与工程]