摘要
研究以生姜提取物、红枣、红糖为原料加工制成复合饮料。以感官评价为指标,采用正交试验的方法,得出优化配方。即生姜提取物0.06%,红枣浓缩汁0.4%,红糖3.0%,白糖4.0%。同时在此组合的基础上进行了产品稳定性研究。结果表明,添加0.1%的羧甲基纤维素钠(CMCNa2)和0.05%的明胶组成的复合稳定剂具有较理想的稳定效果。
The research introduced the process of a kind of compound beverage using the materials of ger extract, red jujube, and brown sugar. The optimum formula was obtained by the orthogonal test sensory evaluation as the index, which was ginger extract 0.06% , jujube juice concentrate 0.4% , b sugar 3.0% , and sugar 4.0%. Meanwhile, the stability of the compound beverage was studied. Th sults showed that the composite stabilizer including 0. 1% CMC-Na and 0.05% gelatin had the effects.
出处
《食品科学技术学报》
CAS
2015年第3期70-73,78,共5页
Journal of Food Science and Technology
关键词
生姜提取物
红枣
红糖
复合饮料
ginger extract
red jujube
brown sugar
composite beverage
