| 提高麻山药饮料稳定性的工艺研究 |
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| 引用本文： | 李会芬. 提高麻山药饮料稳定性的工艺研究[J]. 衡水学院学报, 2009, 11(4): 78-79,107 |
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| 作者姓名： | 李会芬 |
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| 作者单位： | 衡水学院,生命科学学院,河北,衡水,053000 |
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| 摘 要： | 以山药为主要原料,辅以白砂糖、柠檬酸等研制麻山药果汁.用琼脂、明胶和卡拉胶复配增稠,得出了生产山药饮料的最佳增稠剂配方:质量分数为0.04%果胶和质量分数为0.05%琼脂和质量分数为0.02%卡拉胶,使饮料的稳定性和口感进一步增加.
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| 关 键 词： | 山药饮料 复配增稠 稳定性 |
Technology of Improving the Stability of the Yam Drinks |
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| LI Hui-fen. Technology of Improving the Stability of the Yam Drinks[J]. Journal of Hengshui University, 2009, 11(4): 78-79,107 |
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| Authors: | LI Hui-fen |
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| Affiliation: | College of Life Science;Hengshui University;Hengshui;Hebei 053000;China |
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| Abstract: | Yam Drinks was prepared with yam as the main material,supplemented by sugar,citric acid etc.With agar,gelatin and Cara glue compounded thickening,the optimal formula was 0.04%geletin and 0.05% agar and 0.02%Cara glue.The stability of the yam drinks is improved,and the drinks taste better. |
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| Keywords: | Yam Drinks Compounded thickening Cara glue |
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