红豆红枣野菊花保健饮料的研制

Processing Technology of Healthy Compound Beverage of Adzuki Bean,Jujube and Chrysanthemum indicum L.

通过单因素实验和正交实验对红豆红枣野菊花保健饮料的制备工艺进行研究,确定了红豆脱腥条件为5 g/L的Na HCO3溶液冷浸12 h后,85℃的热水浸包4 min;红枣汁酶解的条件为:提取剂用量8 m L/g,加酶量(m(纤维素酶)∶m(果胶酶)=2∶1)为1.33 g/L,酶解时间1 h,酶解55℃;野菊花汁浸提条件为:提取剂用量40 m L/g,水提时间90 min,水提温度80℃。饮料的最佳风味配方为:红豆汁、红枣汁、野菊花汁的体积分数分别为0.30,0.10,0.30;白砂糖、柠檬酸的添加量分别为50,1.00 g/L。复合稳定剂的组成是海藻酸钠、黄原胶、琼脂的添加量分别为0.05,0.50,0.50 g/L,在此条件下具有最佳的稳定效果。此工艺条件制得的保健饮料,口感细腻,味道延绵香甜,且营养丰富。

The processing technology of a compound healthy beverage made by adzuki bean,jujube and Chrysanthemum indicum L. was investigated through the single factor test and orthogonal test. The result showed being any flavor of adzuki bean was reduced by 85 ℃,4 min after being immersed 12 h by 5 g / L Na HCO3; The optimum enzymatic hydrolysis parameters of jujube juice were 1h at 55 ℃ and 1. 33 g / m L amount of the composite enzyme（ cellulose∶ pectinase = 2∶ 1） and dosage of extracting agent 8 m L / g; The optimum extraction conditions were as follows,dosage of extracting agent 40 m L / g. time 90 min,and temperature80 ℃ for Chrysanthemum indicum; The results indicated that the best compound beverage recipe was φ（ adzuki bean juice） = 0. 3,φ（ jujube juice） = 0. 3 and φ（ Chrysanthemum indicum juice） = 0. 3,ρ（ sucrose） = 50 g / L,ρ（ citric acid） = 1. 00 g / L. A c composite stabilizer consistiny of ρ（ CMC-Na） = 0. 05 g / L,ρ（ Xanthan gum） = 0. 5 g / L and ρ（ ayar） = 0. 5 g / L worked well. The obtained taste of the adzuki bean,jujube and Chrysanthemum indicum is delicious,fragrant and sweet with abundant nutrients.