摘要
以海带与竹叶提取液为主要原料,对海带竹叶复合饮料的加工工艺和配方进行了研究。通过单因素试验选取海带汁液脱腥的最佳方法,应用正交试验探讨原料汁液混合比例及糖、酸的添加量。结果表明:海带汁以菊花脱腥效果最佳,按体积比2∶3将海带汁与竹叶汁混合,加入8%白砂糖、1.5%葡萄糖、0.14%柠檬酸、0.05%山梨酸钾,研制出具有海带和竹叶特有风味的复合保健饮料。
With kelp and bamboo leaves extract as the main raw material, the kelp bamboo processing technology and formula oI the compound beverage was studied. Through single factor experiment deodorization the best selection of kelp juice, the orthogonal experiment to explore raw juice mixture ratio and amount of added sugar, acid The results show that the kelp juice with chrysanthemum best trends, according to the volume 2 ： 3 mixing kelp juice with bamboo juice, 8% sugar, 1.5% glucose, 0.14% citric acid, 0.05% potassium sorbate, developed with kelp and bamboo composite health drink characteristic flavor and odor.
出处
《食品工业》
CAS
北大核心
2015年第7期16-20,共5页
The Food Industry
基金
泉州师院2012年协同创新研究项目(2012XTCX08)
近海资源生物技术福建省高校重点试验室(泉州师范学院)
泉州市科技局科技重点项目(2013Z126)
关键词
海带
竹叶
复合饮料
kelp
bamboo
compound beverage
