恰玛古饮料工艺技术研究

Study on Process Technology of Brassica campestris Drinking

以恰玛古、杏干、红枣、葡萄干为主要原料,经加工制成有益于人体健康的天然碱性饮料。文中主要对产品风味、稳定性进行研究,并通过单因素、正交实验,确定了最佳工艺参数为:V(恰玛古浆):V(杏浆):V(红枣浆):V(葡萄浆)=20:13:15:10;柠檬酸0.08%、VC0.3%、安赛蜜0.025%;0.3%β-环糊精脱嗅;最适稳定剂配方为CMC-Na0.3%、β-环糊精0.1%复合使用。

An alkaline beverage benefit to human health was produced by Brassica eampestris, Prunus armeniaca,Ziziphus jujuba , Vitis viniferaas. Flavor and stability of beverage was studied. The best processing parameters were determined through single factor and orthogonal experiment. The results showed that： Brassica eampestris pulp ： Prunus armeniaca pulp ： jujube pulp ： raisins pulp（ratio of volume）=20：13：15：10 ; citric acid 0.08%, Vc 0.3%, Aeesulfame-K 0. 025 % ; 0.3%β-cyclodextrin used as deodorant ; The optimal multiple stabilizer amount used for stabilization was CMC-Na0.3%,β-cyclodextrin 0.1%. The theoretical basis and practical guidance were provided for the development and utilization of Brassica eampestris and Xinjiang dried fruits.