摘要
以绿豆、百合为主要原料,辅以白砂糖、蜂蜜,进行复合保健饮料的研制。通过单因素试验和正交试验确定原料的最佳配比,同时进行饮料稳定性的研究。结果表明,保健饮料的最佳配方为:绿豆汁35%,白砂糖6%,蜂蜜2%,百合汁16%,所得成品具有清新的口感,均匀、透明的组织状态,良好的色泽和独特的风味。
The process of a compound health drink made from mung bean and lily, supplemented with sugar and honey, is studied. The best addition quantity of raw material is fixed by single-factor test and orthogonal test, and the stability is investigated. The optimum processes are obtained as follows： mung bean 35%, sugar 6%, honey 2%, and lily 16%; the product has flesh taste, uniform and transparent tissue state, good color and unique flavor.
出处
《农产品加工（下）》
2013年第4期70-73,共4页
Farm Products Processing
关键词
绿豆
百合
保健饮料
稳定剂
mung bean
lily
health drink
stabilizer
