作　　者： (）;

机构地区： 广东省食品工业研究所

出　　处： 《农产品加工（下）》 2018年第2期16-18,共3页

摘　　要： 研究一种抗性糊精低糖饮料的制备工艺和优化配方,通过单因素试验与正交优化试验,确定饮料的最佳配方为柠檬汁质量分数35%,抗性糊精添加量12%,果胶添加量0.12%,三氯蔗糖添加量0.004%。在此条件下制得的产品感官指标、理化指标、微生物指标均符合国家标准。 The aim was to study on the processing technology and recipe optimization of a resistant dextrin low-sugar drinks.The optimum formula and processing technology of the beverage was determined by single factor test and orthogonal experiment.The optimum formula of the beverage was lemon juice 35%, resistant dextrin 1 2%, pectin 0 .1 2%, sucralose 0.004%. Sensoryindicators, physical and chemical indicators and microbial indicators were in line with national standards.

关 键 词： 抗性糊精 三氯蔗糖 功能饮料

领　　域： []