期刊论文

中文

中南林业科技大学学报

1673-923X

2003

23

1

28-31

10.3969/j.issn.1673-923X.2003.01.012

本校为第一机构

根据卷丹富含淀粉、蛋白质的特点,以干片及制淀粉所得的清汁为原料,进行了保健饮料的加工工艺研究.结果表明:采用0.02%的黄原胶、0.1%的CMC-Na和0.1%的海藻酸钠作为稳定剂,使卷丹奶有较好的稳定性;卷丹奶饮料最佳配方为:1∶9的卷丹与水混合,6%的白砂糖,4%的脱脂乳,0.1%的柠檬酸.清汁饮料的最佳配方为:6%的白砂糖,0.1%的柠檬酸.

By using dried slices and starch cleared juice of tiger lily as material, the technology of making healthy drinks was studied. The results show that the quality of tiger lily milk remains steady with 0.02% xanthic gum, 0.1% CMC-Na and 0.1% sodium alginate .The optimum formula of tiger lily milk is: tiger lily∶water=1∶9, with 6% of white granulated suga...