摘要
本研究以炙甘草、红枣、生姜、蜂蜜为原料提取果汁,通过正交试验优化不同果汁的添加量,并在此基础上优化复合饮料的甜酸比以及饮料的稳定性。结果表明:原料汁的最佳配比为炙甘草汁5m L、红枣汁25m L、生姜汁10m L、蜂蜜溶液6m L、柠檬酸添加量0.075%、复合稳定剂添加量0.15%(瓜尔豆胶∶CMC-Na为1∶1)。得到的复合饮料滋味甘甜舒适、辛辣适中,呈黄色、清亮透明、无沉淀,香气清香宜人、均匀柔和。
This paper studied a compound beverage formulas with baked licorice, jujube, ginger and honey as raw materials. The compound beverage was confirmed by orthogonal test as follows：baked licorice juice 5mL, jujube juice 25mL, ginger 10mL, honey solution 6mL, citric acid 0.075% and compound stabilizers （guar gum： CMC-Na=1：1, m：m） 0.15% of the total contents respectively. It tasted sweet, moderate spicy, and the color was brown, clear and transparent, which was a compound beverage with nutrition and care.
出处
《饮料工业》
2016年第2期44-47,共4页
Beverage Industry
基金
2015年韶关学院大学生创新创业训练计划项目(项目编号:Sycxcy2015-054)
关键词
炙甘草
红枣
生姜
蜂蜜
复合饮料
baked licorice
jujube
ginger
honey
compound beverage
