桑葚柳橙复合饮料的研制

Research on compounding beverage of mulberry and orange

桑葚、柳橙,经榨汁等处理后,加入大豆低聚糖等科学调配成新型功能饮料。,酸甜可口,澄清透明无沉淀,经过2组正交试验得到该饮料中桑葚原汁与柳橙原汁的最佳配料比为3∶2;糖酸用量为蔗糖4%,大豆低聚糖8%,柠檬酸0.08%。

Mulberry and orange are rich in nutrition and helpful to health.After extracted and clarified,the juice was mixed with soy oligosaccharide,citrate and so on by scientific method.The product was transparent,tasted sweet and sour and was recognized as a kind of new healthy beverage having potential market.Using mulberry and orange as raw materials,two sets of orthogonal experiment attained the best combined condition: the ratio of mulberry and orange juice 3:2;the quantity of sweet and sour: saccharose 4%,soy oligosaccharide 8%,lemon acid 0.08%.