芦笋苹果汁复合饮料的工艺探讨

Discussion of processing technology of asparagus-apple juice beverage

以新鲜芦笋为主要原料,经加热软化、榨汁后,用β-环状糊精掩盖苦味,并添加苹果原汁及辅料,制成芦笋苹果汁复合饮料。对芦笋复合饮料的加工工艺进行了探讨,确定了饮料的合理配方及工艺条件。当苹果原汁25%、芦笋原汁40%、白砂糖10%、柠檬酸0.1%,加水至100%时,制成的饮料具有芦笋的清香味,酸甜适口,含有丰富的营养物质,具有提高机体免疫功能、抗衰老等保健功效。

As the main raw material, fresh asparagus was subjected to heating, softening and extraction. β-cyclodextrin was used to mask the bitterness in the asparagus juice obtained, and apple juice and other ingredients were added to make an asparagusapple juice beverage. The processing technology for the beverage was discussed, and the rational formula and processing conditions determined. Apple juice 25%, asparagus juice 40%, sugar 10% and citric acid 0.1% were mixed and water was added to 100% to give a beverage with the unique fragrance of asparagus and pleasant sweetness and sourness. With rich nutrients in it, the beverage has body immunity-enhancing and anti-aging effects.