摘要
以甘薯茎尖和山楂为原料,进行复合型饮料的研制。结果表明,绵白糖、蛋白糖、山楂的添加量依次为2.20%,0.03%,5.00%时,产品的风味最佳。其主要营养成分是:可溶性固形物含量2.30%,可溶性蛋白含量6.53μg/g,可溶性总糖含量1.44%,可滴定总酸0.024 g/100 mL,黄酮甙总量0.80 mg/g。
The sweet potato tips and haw were used as raw material to improve the technics of compound drink in this paper. The results showed that the flavor of compound drink which make up of 2.20% white sugar, 0.03% protein sugar and 5.00% haw was best. The soluble solids content was 2.30%, soluble protein content was6.53 μg/g, soluble total sugars content was 1.44%, titrable acidity was 0.024 g/100 mL, flavonoid glycosides content was 0.80 mg/g.
出处
《农产品加工（下）》
2009年第6期20-22,共3页
Farm Products Processing
基金
江苏省农科院院科研基金(0610811-3)
关键词
甘薯茎尖
复合型
饮料
sweet potato tips
compound drink
