ZHENG Feng-rong,WEN Rong.Research on Processing of Tomato-Milk Beverage[J].Northern Horticulture,2012,36(15):164-165.
番茄乳饮料工艺研究
- Title:
- Research on Processing of Tomato-Milk Beverage
- 文章编号:
- 1001-0009(2012)15-0164-02
- Keywords:
- tomato; fresh milk; beverage
- 分类号:
- TS 275.5
- 文献标志码:
- A
- 摘要:
- 以番茄和牛奶为主要原料,添加白砂糖和稳定剂,经过原材料预处理、均质、杀菌制得番茄乳饮料。采用L9(34)正交设计实验,优选出最佳配方及加工工艺。结果表明:将番茄与鲜乳以1∶2的比例混合,添加8%的白砂糖,0.3%稳定剂(CMC-Na),95℃杀菌5 min,可制出优质番茄乳饮料。
- Abstract:
- The processing conditions of tomato-milk beverage,added with sugar and stabilizer were studied in this essay.The processing concluded raw material pretreatment,homogeneous and sterilization et al.The optimal recipe and processing conditions,determined by orthogonal tests were optimized.The results showed that the milk with ratio of 2∶1 compared with tomato juice,added 8% sugar and 0.3% CMC-Na that sterilized at 95℃ for 5 minutes could prepare good quality milk beverage.
参考文献/References:
[1]岳晖,王文亮,邬元娟.番茄食品的开发现状及发展前景[J].中国食物与营养,2008(7):19-20. [2]顾英,陈兴玉,付莉.沙棘番茄酸奶的研制[J].食品研究与开发,2008(7):66-68. [3]孟令洁,任璐,张锋华,等.红豆乳饮料的研制[J].食品工业,2011(6):73-75.
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备注/Memo
第一作者简介:郑凤荣(1971-),女,吉林九台人,硕士,副教授,现主要从事饮料与调味品方面的教学与科研工作。