薏米胡萝卜复合饮料工艺的研究

Study on Technology of Compound Beverage of Coix Seed and Carrot

[目的]开发胡萝卜复合饮料,优化薏米胡萝卜复合饮料的工艺。[方法]以薏米和胡萝卜为主要原料,探讨薏米汁含量、胡萝卜汁含量、白糖添加量、柠檬酸添加量几个因素对薏米胡萝卜复合饮料品质的影响。[结果]试验表明,薏米胡萝卜复合饮料的最佳工艺条件为:胡萝卜汁含量为27%,白糖添加量12%,柠檬酸添加量为0.05%,薏米汁含量为10%。[结论]优化工艺下开发出风味独特的复合保健饮料,可为提升农产品的经济附加值创造新的途径。

[Objective] To develop carrot compound beverage,optimize technique of coix seed and carrot compound beverage. [Method]The technology of compound beverage with coix seed and carrot as main materials was studied in this paper. The effects of the amount of coix seed juice,the amount of carrot juice,the amount of sugar,the amount of citric acid on the compound beverage quality were researched. [Result]The results showed that the optimum condition for the technology of compound beverage with coix seed and carrot were obtained as follows： the amount of carrot juice was 27%,the amount of sugar was 12%,the amount of citric acid was 0. 05%,the amount of coix seed juice was10%. [Conclusion] The compound health beverage with unique flavor was developed under optimal conditions,which creates new ways to enhance the economic value of agricultural products.