菱角-红豆-黑豆复合保健饮料的研制

Processing technology of healthy compound beverage of water chestnut, red bean and black bean

以菱角、红豆、黑豆为主要原料,研究了菱角-红豆-黑豆复合保健饮料的生产工艺,并通过单因素和正交试验,探讨了复合饮料加工工艺的关键技术及最佳配方。结果表明,菱角、红豆和黑豆榨汁与水的比例分别为1:4、1:4、1:3;红豆脱腥条件90℃,7 min;黑豆脱腥条件100℃,3 min。复合饮料最佳配方为:菱角汁20%,红豆汁25%,黑豆汁20%,饱和糖液25%,柠檬酸0.08%。最佳稳定剂配方为:羧甲基柠檬酸钠0.15%,黄原胶0.05%,分子蒸馏单甘脂0.3%。菱角-红豆-黑豆复合饮料具有口感优良,富含高蛋白和多种维生素且有豆类独特香味的特点。

Using water chestnut, red bean, black bean as the main raw material, the processing technology and key technology of healthy compound beverage of water chestnut and red and black bean were discussed in this paper. Single factor and orthogonal test were applied together to obtain the best formula. The result showed ratio of the amount of water of water chestnut, red bean and black bean juice was 1：4, 1：4, 1：3; Be any flavor of red bean was reduced by 90 ℃, 7 min and any flavor of black bean was reduced by 100 ℃, 3 min; The best technology was the water chestnut juice 20%, red bean juice 25%, black bean juice 20%, saturated liquid sugar 25%, citric acid 0.08%. The best stabilizer technology was CMC-Na 0.15%, xanthan gum 0.05% and molecular distillation monoglyceride 0.3%. Developing compound beverage with good taste, rich in high protein and various vitamins and beans unique flavor.