摘要
以蒲公英、山楂为原料,主要研究了蒲公英、山楂汁复合保健饮料的加工工艺,并对山楂汁浸提时间、温度、料水比、复合饮料澄清方法的确定作了研究;通过正交试验、感官评价,得出原料最佳配比。研制出营养丰富、风味独特的蒲公英、山楂复合型保健饮料。
In this study,a compound health beverage was developed with dandelion and hawthorn as raw material.The results showed that the optimal extraction conditions of hawthorn juice are softening hawthorn at 80 to 90 ℃ for 20 to 25 min,and extracting hawthorn for 10 h at 90 ℃ at the material-liquid ratio of 1:5.5.0.2% ascorbic acid plus 0.2% EDTA-2Na is the best color fixative for dandelion.The optimized formula of compound health beverage through orthogonal test is 40% of dandelion juice,25% of hawthorn juice,10%...
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第4期286-289,共4页
Food Science
关键词
蒲公英
山楂
保健饮料
正交试验
dandelion
hawthorn
health beverage
orthogonal tests
