摘要
以枸杞、咖啡为主要原料,对枸杞咖啡复合饮料的加工工艺进行了初步的探讨,采用正交试验,对影响饮料品质的主要因素枸杞汁、咖啡、蔗糖的配比以及稳定剂的添加量等进行了分析.结果表明,最佳配方为:30%枸杞汁、2%咖啡、8%蔗糖、0.05%CMC-Na、0.15%海藻酸钠、0.04%食用明胶.
The process of compound beverage made from Chinese wolfberry and coffee was preliminaryily researched. The main factors that affected the quality, such as the rate of Chinese wolfberry to water with coffee, sugar, and stabilizer were analysed by using orthogonal design. The results indicated that the optimal prescription was. 30% Chinese wolfberry juice, 2% coffee, 8% sugar, and 0. 05% CMC-Na, 0.15%sodium alginate and 0.04% edible gelatin.
出处
《农业科学研究》
2006年第1期28-29,38,共3页
Journal of Agricultural Sciences
关键词
枸杞
咖啡
复合饮料
稳定剂
Chinese wolfberry
coffee
compound beverage
stabilizer
