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香蒲莲子芯保健饮料的研制 被引量:1

Development of Typha latifolia and Nelumro nucifera beverage
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摘要 香蒲和莲子芯都是水生植物的产品,具有清热消暑的功效。利用香蒲和莲子芯丰富的营养价值研究香蒲莲子芯营养饮料。莲子芯苦味强,莲子芯浸提液的添加比例是影响饮料口感的最主要因素;其次是蔗糖添加量;香蒲汁的料液比在10%~30%研发的饮料均有香蒲的清香,对饮料的风味影响不大。采用响应面优化实验,研究香蒲汁料液比、莲子芯浸提液比例和蔗糖添加量等因素对香蒲莲子芯营养饮料口感的影响。结果表明:当香蒲汁料液比为20.63%、莲子芯浸提液比例为8.76%、蔗糖添加量为9.85%,生产的香蒲莲子芯营养饮料口感好、营养丰富、稳定性强。 The nutritional beverage was made of Typha latifolia and Nelumro nucifera. Nelumro nucifera is strongly bitter. Nelumro nucifera extract ratio was the main factor affecting the beverage taste, the second factor was the addition of sucrose. Typha latifolia juice ratio of material to liquid in the 10%-30% has little effect on the taste of the beverage. These factors were studied by using response surface analysis for optimization. The results showed that when the Typha latifolia juice material to liquid ratio was 20.63%, Nelumro nucifera extract ratio was 8.76%, sucrose was 9.85%, this kind of beverage was good taste, rich nutritional and strongly stable.
作者 张兰 万国福
出处 《食品科技》 CAS 北大核心 2014年第9期141-145,共5页 Food Science and Technology
基金 江苏省农林厅江苏省农业三项工程项目-江苏省农业自主创新资金项目(CX133079) 淮安市科技支撑计划(农业)(SN12081)
关键词 香蒲 香蒲汁 莲子芯 Typha latifolia Typha latifolia juice Nelumro nucifera
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