南瓜淮山复合饮料的研制

Development of the compound beverage of pumpkin and yam

【目的】提高饮料的营养保健价值的同时拓展了南瓜及淮山这两种农产品的加工利用途径。【方法】以南瓜、淮山、异麦芽酮糖醇、山梨糖醇为试验因素,通过单因素和正交试验优化南瓜淮山复合饮料的最佳配方。【结果】研制的复合饮料色泽金黄,口感细腻柔和,甜度适中,具有南瓜和淮山特有的滋味;可溶性固形物含量>58%,p H值5.5,细菌总数小于100cfu/m L,大肠杆菌小于3MPN/m L,未检出。致病菌。【结论】复合饮料的最佳配方为:南瓜浆添加量为50%,淮山浆的添加量为20%,异麦芽酮糖醇添加量为4%,山梨糖醇为5%。

Enhance the nutrition health value of drinks while expand the processing agricultural products of pumpkin and yam.Apply pumpkin, yam, usomalt, sorbitol as experiment factors, optimization the optimum formula of compound beverage of pumpkin and yam through single factor and orthogonal test. The results show that for the optimum formula of compound beverage： the pumpkin pulp addition amount was 50%,yam paste adding amount was 20%, isomaltulose alcohol addition amountwas 4%, sorbitol was 5%. The development of compound beverage with as follows features： golden color, soft and delicate taste, moderate sweetness, with a unique taste of yam and pumpkin.