摘要
以杏干、酸梅、红枣和葡萄干为原材料,按照合适的比例浸泡,提取浸提液研制干果复合饮料。以40℃的温开水对干果进行浸泡,采用正交实验筛选最佳原材料进行配比及稳定剂和护色剂的最佳添加量。用手持式糖度计、酸度计、高效液相色谱分析仪以及原子吸收光谱仪,分别检测复合饮料中的糖度、酸度、Vc含量和微量元素的含量。实验结果表明:在400mL、40℃的温开水中浸泡25g杏干、20g酸梅、15g红枣和10g葡萄干为复合饮料最佳配方,浸泡时间为24h,添加的稳定剂为0.2%的羧甲基纤维素钠和0.03%的黄原胶,0.02%的柠檬酸,测得复合饮料中糖含量为5.3%,酸度为3.68,Vc的含量为2.469mg/100mL,锌的含量为0.386mg/100mL,铁的含量为0.678mg/100mL。
The research on Xinjiang dried fruit compound beverage by using the extraction of dried apricot, plum, jujube and raisins. Using orthogonal experimental method to study the ratio of soaked raw materials,and select optimal amount of the additive including the stabilizer and pigment-retaining. The detection of the contents of sugar, acid, Vc, trace elements in compound beverge. It is found that the best formula of the compound beverage will be got by using 400mL, 40℃ water to soak 25g apricot, 20g plum, 15g jujube and 10g raisins for 24 hours, and by adding stabilizer of 0.2% sodium carboxymethyl cellulose, 0.03% xanthic gluc and citric acid 0.01%. The trace element Zn, Fe and the Vc content separate is 0.386mg/100mL, 0.678mg/ 100mL, 2.469mg/100mL.
出处
《食品科技》
CAS
北大核心
2007年第12期169-171,180,共4页
Food Science and Technology
关键词
杏干
酸梅
红枣
葡萄干
复合饮料
apricot
plum
jujube
raisins
compound beverage