枸杞桂圆复合饮料的研制

Development of Compound Beverage Wolfberry Longan

以枸杞、桂圆、红枣和菊花为原料,研制一款既有保健功能又饮用携带方便的复合饮料,通过原料浸提、正交试验、复配试验研究加工工艺及配方,结果表明:桂圆∶枸杞∶红枣∶菊花(质量比)为1∶0.25∶0.5∶0.01在40倍质量水溶液中混合浸提制作的复合饮料,以色泽、香气、口味和组织形态为指标,经感官评定,各指标最佳。并对稳定剂进行确定,其使用0.45(g/kg)明胶+0.45(g/kg)羧甲基纤维素钠(CMC-Na)所构成的稳定剂最合适。

With wolfberry,longan,dates and chrysanthemum as raw materials,the development of a health care function and drink both complex and easy to carry drinks was developed,through raw material extraction,orthogonal experiment,the experimental study of complex processing and formulation was researched,The results showed that：longan ∶ wolfberry ∶ dates ∶ Chrysanthemum（mass ratio）of 1 ∶ 0.25 ∶ 0.5 ∶ 0.01 mixed drinks leach production complexes in aqueous solution at 40 times the quality,to color,aroma,taste and morphology as an indicator,the sensory evaluation,the index most good. And stabilizers were determined. The use of 0.45（g/kg）gelatin ＋0.45（g/kg stabilizer CMC-Na posed the most appropriate.