摘要
本研究以山楂(Crataegus pinnatifida)和野生软枣猕猴桃(Actinidia arguta)为原料,通过正交试验确定了山楂软枣猕猴桃复合饮料的最佳配方,并通过稳定剂的独立实验,分析了稳定剂对复合饮料感官指标的影响。通过实验得出,山楂软枣猕猴桃复合饮料的最佳工艺配方为:山楂30%,软枣猕猴桃15%,白砂糖12%,柠檬酸0.2%,稳定剂(CMC-Na∶黄原胶=1∶1)添加量0.15%。该饮料具有山楂和软枣猕猴桃的香气,色泽及口感俱佳。
A study was conducted on the production technology of a compound beverage made from hawthorn （ Crataegus pinnatifida） and kiwifi＇uit （Actinidia arguta） as the raw materials. And the effects of stabilizers on the sensory indexes of compound beverage were investigated by a single-factor experiment. The optimum formula of the drink was hawthorn 30%, kiwifruit 15%, sugar 12%, citric acid 0.2%, with 0.15% （CMC-Na：xanthan gum = 1 ： 1 ） as a complex stabilizer. The beverage is characterized by the best quality, with aromas ofhawthom and kiwifruit.
出处
《饮料工业》
2015年第2期49-52,共4页
Beverage Industry
关键词
山楂
软枣猕猴桃
复合饮料
稳定剂
hawthorn （ Crataegus pinnatifida） ~ kiwifruit （A ctinidia arguta）
compound beverage
stabilizer
