大蒜枸杞复合饮料的研制

Development of Garlic and Medlar Compound Drink

我国大蒜产量高,且大蒜中含有多种功能性成分。枸杞具有益身和滋补的功能，枸杞液在常温下难以保存,容易腐败变质，而大蒜具有强烈的杀菌能力，可以防止枸杞的腐败变质，枸杞能抑制大蒜的恶臭和辛辣味。在大蒜枸杞饮料中加入果汁矫味，可以制成具有甜味劳香的滋补饮料，制成富有营养和疗效的大蒜枸杞复合饮料。结果表明，脱臭工艺的最佳方案为：添加大蒜汁与蜂蜜比例为1：1．2，在90℃的温度下，进行15min的遮臭处理。饮料配方优化结果表明,最适合的大蒜汁添加浓度是20％，最适宜的枸杞汁添加浓度是20％，糖的添加最好的是15％,感官评价指标最高。

China＇s garlic production is high, and garlic contains a variety of functional ingredients. 枸杞 has the function of benefiting and nourishing. The sputum is difficult to store at room temperature and is prone to spoilage. Garlic has a strong bactericidal ability, which can prevent the spoilage and spoilage, and can inhibit the malodor and spicy taste of garlic. Adding fruit juice flavor to the garlic clam drink can make a nourishing drink with sweet and fragrant scent, and make a nutritious and curative garlic 枸杞 compound beverage. The results show that the best solution for the deodorization process is as follows： the ratio of garlic juice to honey is 1：1.2, and the odor treatment is carried out for 15 minutes at a temperature of 90℃. The beverage formula optimization results showed that the most suitable garlic juice concentration was 20%, the most suitable mash juice concentration was 20%, the sugar addition was 15%, and the sensory evaluation index was the highest.