• DocumentCode
    2090993
  • Title

    Research on the kelp, Job´s tears, and celery compound beverage

  • Author

    Shi, Qilong ; Zhao, Ya

  • Author_Institution
    Sch. of Agric. Eng. & Food Sci., Shandong Univ. of Technol., Zibo, China
  • fYear
    2011
  • fDate
    27-29 May 2011
  • Firstpage
    831
  • Lastpage
    836
  • Abstract
    With kelp, Job´s tears, and celery as main materials, a healthy compound beverage was produced by unit operations of cutting, blanching, slurrying, filtrating, preparing, grinding, Homogenize, sterilization. The formula and suitable stabilizers of compound beverage were obtained by single factor experiments and orthogonal test. The results showed that the formula of compound beverage was kelp juice 15%, job´s tears 10%, celery juice 25%, protein sugar 0.15%, and citric acid 0.02%. The suitable stabilizers and mass fractions for compound beverage were xanthan gum 0.10%, CMC 0.10%, guar gum 0.10%.
  • Keywords
    beverages; crops; cutting; filtration; food technology; grinding; sterilisation (microbiological); CMC; Job´s tears; blanching; celery compound beverage; citric acid; cutting; filtrating; grinding; guar gum; healthy compound beverage; kelp juice; mass fraction; protein sugar; slurrying; stabilizer; sterilization; xanthan gum; Clouds; Color; Compounds; Proteins; Sugar; Viscosity; Job´s tears; celery; compound beverage; kelp; stabilizer;
  • fLanguage
    English
  • Publisher
    ieee
  • Conference_Titel
    New Technology of Agricultural Engineering (ICAE), 2011 International Conference on
  • Conference_Location
    Zibo
  • Print_ISBN
    978-1-4244-9574-0
  • Type

    conf

  • DOI
    10.1109/ICAE.2011.5943920
  • Filename
    5943920