花生红薯复合饮料的研制

Study on Beverage of Peanut and Sweet Potato

以花生和红薯为主要原料制作花生红薯保健饮料,研究了花生红薯比例、糖用量、乳化稳定剂3个因素对饮料品质的影响,确定了花生红薯饮料的最佳配方为,花生与红薯的比例1.5∶1,白砂糖用量6%,复配乳化稳定剂为,羧甲基纤维素钠1%,海藻酸钠1%,蔗糖酯SE1170用量0.8%。

Making the keep-fit beverage compounded with peanut and sweet potato, determines the basic process conditions. The three factors of the proportion of peanut and sweet potato, the dosage of sugar, emulsifier which react on upon the quality of beverage were explored, the best ingredient of peanut and sweet potato beverage was determined, which was as following, the ratio of peanut and sweet potato was 1.5：1, the content of sugar was 6 %. Stabilizer was 1% CMC-Na＋1% Sodium Alginate＋0.8 % SE1170.