Author(s): LIN Mei, FANG Xiugui, ZHENG Yiqing
Pages: 44-45
Year: 2002 Issue:  1
Journal: SCIENCE AND TECHNOLOGY OF FOOD INDUSTRY
Keyword:  南瓜籽; 饮料; 稳定性; 凝析; 沉淀;
Abstract: 分析了南瓜籽仁的主要营养成分,研究了以木糖醇为甜味剂的南瓜籽饮料的生产工艺及影响其稳定性的各种因素.认为以80℃热水浸泡8h蛋白质提取率最高,以0.05%单甘酯,0.05%蔗糖酯,0.07%黄原胶,0.03%葡甘聚糖,0.15%三聚磷酸钠组成的复合稳定剂,及35～40MPa的均质压力,70℃左右的均质温度和118℃,15min的杀菌条件,制得的南瓜籽饮料稳定性最高,口味也佳.