期刊论文

中文

中南林业科技大学学报

1673-923X

2008

28

5

93-96,107

10.3969/j.issn.1673-923X.2008.05.020

本校为第一机构

对山药的热烫条件、复合饮料配方及稳定性进行了研究.结果表明:山药热烫的最佳温度为(100±1)℃,时间1.00 min.饮料的最佳配方为山药浆30.00%、枸杞汁20.00%、蔗糖6.00%、柠檬酸0.10%.复合稳定剂的最佳组合为黄原胶0.03%、羧甲基纤维索钠0.07%、海藻酸钠0.05%.

The method of color-keeping, formula and stability of a compound nectar beverage from Chinese yam and lycium was studied in this experiment. The results show that the optimal temperature and time for scorching Chinese yam are respectively （100±1）℃ and 1.00 min; that the optimal formulation for this beverage with good flavor is 30. 00% of Chinese yam juice, 20. 00% of lycium juice, 6.00% of sugar and 0. 10% of citric acid; and that the beverage will be in a good condition of stability when 0. 03% of Xanthan ...