新郑红枣山药枸杞保健饮料的研制工艺

The Development of the Health Drink Craft of Xinzheng Jujube, Yam and Medlar

以新郑红枣、山药和枸杞为原料,采用单因素试验和正交试验的方法对红枣山药枸杞保健饮料的生产工艺进行了研究。结果表明复合汁最佳配比为5∶5∶2,即红枣汁80 m L、山药浆200 m L、枸杞汁160 m L;复合汁、蔗糖和柠檬酸的最佳配方为复合汁85%、蔗糖10%、柠檬酸0.12%。

Xinzheng jujube, yam and medlar were used as raw materials. A key processing technology of the compound beverage of Xinzheng jujube, yam and medlar was discussed through single-factor and orthogonal-test. The results showed that the best ratio of compound juice was 5 ： 5 ： 2, namely the yam starch 200 mL, medlar juice 160 mL and jujube juice 80 mL. Finally, through orthogonal test the best formula of compound juice, sugar and citric acid of compound juice （Xinzheng jujube juice, yam juice and medlar juice） 87%, sugar 10%, citric acid 0.12%.