期刊论文

中文

食品工业

1004-471X

2010

31

2

58-60

本校为第一机构

研究脱壳去皮、褐变、稳定性对纯板栗饮料的影响.实验表明:用小刀将板栗划口后,100℃热水煮3 min,再用0.060%的抗坏血酸,0.100%的柠檬酸,0.030%的EDTA-2Na组成的复合护色液打浆,将板栗浓度调至10%,添加由0.025%的羧甲基纤维素钠,0.400%的黄原胶,0.200%的单甘酯,0.050%的蔗糖脂肪酸酯组成的复合稳定剂,可得到淡乳黄色、均匀稳定、甜味纯正、口感细腻且具有浓郁香味的板粟饮料.

The article studied the influence of peel off the shell skins, the turning brown, the stability to the pure Chinese chestnut drink, the experiment indicated： Delimits the mouth of the Chinese chestnut with a knife, 100~（2 water boils 3 min, uses 0.060% antiscorbutic acid again, 0.100% citric acid, 0.030% EDTA-2Na composition compound protect the color fluid beating, Transfers to 10% the Chinese chestnut density, increases by 0.025% carboxymethyl cellulose sodium, 0.400% xanthan gum, 0.200% single glyceride, 0.050% sucrose fatty ester composes...