藜麦红枣复合饮料的研制

Development on Compound Beverage of Quinoa and Red Jujube

以藜麦、红枣、脱脂奶粉为主要原料,通过单因素试验和正交试验对藜麦红枣复合饮料的配方以及稳定性进行研究。结果表明,藜麦红枣复合饮料的最佳配方为藜麦米浆50%,红枣汁20%,脱脂奶25%,白砂糖1.0%;最佳的复配稳定剂添加量为蔗糖脂肪酸酯0.03%,单硬脂酸甘油酯0.10%。所得制品口感佳,风味好,是一种集营养与保健的新型天然饮品。该研究丰富藜麦加工制品的种类,为藜麦的综合开发利用提供重要依据。

Quinoa,red jujube and skimmed milk powder were used as the raw materials for developing on novel compound beverage.Through the single factor test and orthogonal experiment analysis,the suitable formula and stability of quinoa and red jujube beverage were investigated.The results showed that the optimal formula was achieved by using of 50%quinoa extract,20%red jujube juice,25%skim milk and 1.0%sucrose.Moreover,the optimal stabilizer was in combination of 0.03%sucrose fatty acid ester,and 0.10%glycerin monostearate.The quinoa and red jujube compound beverage has excellent taste and flavor,which could be a novel beverage with high nutritional and functional value.This research enriched the varieties of quinoa products,and provided important basis for the comprehensive development and utilization of quinoa.