红菇茑芹菜柑橘复合饮料的制备工艺研究

Study on the Preparation Technology of the Compound Beverage of Red Mushroom Teshima,Celery and Citrus

在当今健康、低糖的消费理念下,为满足人们对果汁饮品口感、风味及个性化方面的需求,本研究以红菇茑、芹菜和柑橘为原料,采用单因素和正交试验设计,以感官评分为评价指标,对红菇茑复合饮料加工工艺进行了探索。结果表明,红菇茑芹菜柑橘复合饮料的最佳工艺配方为在黄原胶和琼脂复合稳定剂比例1∶1存在下,红菇茑汁、芹菜汁与柑橘汁的原料配比2∶1∶2(以此为100%),柠檬酸添加量0.05%,白砂糖添加量3%,其中原料配比是影响复合饮料品质的主要因素。最终制得口感纯正、风味独特、营养丰富且具有很好保健功能的复合饮料。

In today’s healthy,low-sugar consumption concept,to meet people’s needs for taste,flavor and personalization of fruit juice drinks,this study used red mushroom teshima,celery and citrus as raw materials,using single factor and orthogonal experimental design,with sensory score as evaluation index,to study the processing technology of red mushroom teshima,celery and citrus compound beverage.The results showed that the optimum technological formula of compound beverage was as follows:in the presence of xanthan gum and AGAR 1∶1 compound stabilizer,the ratio of red mushroom teshima juice,celery juice and citrus juice was 2∶1∶2,and the addition amount of citric acid was 0.05%of all,the addition amount of sucrose was 3%of all.The ratio of raw materials is the main factor affecting the quality of compound beverage.Finally,the compound drink with pure taste,unique flavor,rich nutrition and good health care function was produced.