| 红豆饮料的研制 |
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| 引用本文： | 秦令祥,高愿军,赵森,孙学思,王志凯.红豆饮料的研制[J].农产品加工．学刊,2012(6):110-111. |
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| 作者姓名： | 秦令祥 高愿军 赵森 孙学思 王志凯 |
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| 作者单位： | 1. 河南帮太食品有限公司技术中心,河南鹤壁,458030
2. 漯河食品职业学院,河南漯河,462300 |
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| 摘 要： | 研究了以红豆为原料加工饮料的生产工艺,得出了影响红豆饮料品质和稳定性的因素及关键控制点。试验确定了保持红豆饮料稳定的最佳工艺条件为:红豆在35℃下浸泡12 h,调配饮料pH值至7.0,在70℃下,均质压力为35 MPa,均质2次,杀菌温度121℃,杀菌20 min。
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| 关 键 词： | 红豆 饮料 工艺 稳定性 |
Thick Beverage of Red Bean |
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| QIN Ling-xiang
,
GAO Yuan-jun
,
ZHAO Sen
,
SUN Xue-si
,
WANG Zhi-kai.Thick Beverage of Red Bean[J].Nongchanpin Jlagong.Xuekan,2012(6):110-111. |
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| Authors: | QIN Ling-xiang GAO Yuan-jun ZHAO Sen SUN Xue-si WANG Zhi-kai |
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| Institution: | 1(1.The Technical Center,He’nan Bang-tai Food Co.LTD,Hebi,He’nan 458030,China;2.Luohe Vocational College of Food,Luohe,He’nan 462300,China) |
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| Abstract: | Taking red bean as raw material to produce the red bean beverage,the production process is studied.The influence of drink the quality and stability factors and the control points is obtained.The results show that the optimal conditions of maintaining the stability of drinks are: red bean is soaked at 35 ℃ for 12 h,the pH value is adjusted to 7.0,at 70 ℃,35 MPa and 2 times homogenization,and at 121 ℃,20 min sterilization. |
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| Keywords: | red bean beverage technological process stability |
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