【摘要】 以红枣、大豆为原料对红枣大豆复合饮料生产工艺进行研究,对红枣原汁、豆汁、糖酸的用量、稳定剂浓度进行优化。结果表明:豆汁和红枣汁的用量分别为40%和35%、蔗糖5%、柠檬酸0.2%、明胶0.13%、藻酸丙二醇酯PGA 0.08%、耐酸CMC0.06%时,产品品质最好。更多还原

【Abstract】 This paper studied the production process of composite drink from jujube and soybean,in which the amount of jujube juice,soybean milk,sucrose,sour and the density of stabilizer were optimized.By orthogonal experiment,it came to conclusion that when the amount of jujube juice and soybean milk were 35% and 40% respectively,that of sucrose and citric acid got to 5.0% and 0.2%,the quality of product ranked the first.In addition,the effect of satablizer,consisting of gelatin,PGA and CMC,reached the uttermost,whose density were 0.13%,0.08% and 0.06%.更多还原