作　　者： (汪睿）; (邵信儒）; (徐明）; (李琪）; (齐丹贺）;

机构地区： 通化师范学院长白山食用植物资源开发工程中心,通化师范学院制药与食品科学学院,吉林通化134000

出　　处： 《农产品加工（下）》 2017年第8期8-9,12,共3页

摘　　要： 以集安板栗为主要原料,以0.20% VC,0.10%柠檬酸和0.025% EDTA为护色剂,在单因素试验的基础上,通过正交试验确定集安板栗乳的最佳配方。结果表明,板栗添加量30%,白砂糖添加量10%,乳化剂添加量0.35%,增稠剂添加量0.30%,产品呈淡黄色,板栗香味浓郁、甜度适口、口感细腻、组织状态均匀一致、稳定性较好。 Using Ji＇an chestnut as main material, 0.20% VC, 0.10% citric acid and 0.025% EDTA as colour fixative. On the basis of single factor tests, the optimal formula of Ji＇an chestnut milk is determined by orthogonal test. The results show that chestnut 30%,sugar 10%,emulsifier 0.35% and thickener 0.30%. Ji＇an chestnut milk is light yellow, rich chestnut flavor, taste sweet and delicate,had good organization state and stability.

关 键 词： 板栗乳 配方 稳定性 护色 正交试验