摘要
对以党参、红枣和枸杞为主要原料制成的复合保健饮料的加工工艺进行探讨。通过正交试验对影响饮料品质的主要因素党参汁、红枣汁和枸杞汁的配比以及稳定剂的选择进行分析。试验结果表明,添加25%党参汁,30%的枣汁和25%枸杞汁,同时加入适量红茶粉、0.15%柠檬酸、8%白砂糖以及0.12%由CMC-Na和卡拉胶制成的复合稳定剂,生产出的饮料口感和稳定性俱佳。
The main raw material of this health beverage are dangshen, jujube and medlar, the composite processing technology was discussed. Determined ratio of affected beverage Dangshen juice, jujube juice and medlar juice by orthogonal experiment and quality of the main factors the stability of choice were analyzed. The experimental results show that, when added 25 % dangshen juice, 30 % jujube juice and 25 % medlar juice, at the same time adding suitable tea powder, 0.15 % citric acid, 8 % sucrose and by CMC-Na and earrageenan made of composite stabilizer, the beverages produced have superb taste and stability.
出处
《食品研究与开发》
CAS
北大核心
2009年第9期93-95,共3页
Food Research and Development
关键词
党参
红枣
枸杞
复合饮料
稳定剂
Dangshen
Jujube
Medlar
composite beverages
stabilizer
