红枣粉固体饮料配方的研制

Formulation of Red Jujube Powder Solid Drink

本文研制一种主要原料为红枣粉,融合柠檬粉、香橙粉、糖粉等多种配料的固体饮料,对其进行各种原料配料的剂量比确定,并展开感官评测、响应面实验和正交实验,对饮料的最佳配方以及成品稳定性作出检验。结果表明,红枣粉固体饮料的最佳配方包括60%的糖粉、5%的柠檬粉以及40%的香橙粉,为了增强饮料的稳定性,需要将0.05%的海藻酸钠、0.03%的单硬脂酸甘油酯以及0.04%的β-环糊精作为复配稳定剂,合理调控各种剂量。本项目研究可为后续红枣在引领上的开发利用提供依据,有利于食品行业中饮品类型的丰富。

This article mainly develops a solid beverage with red date powder as the main raw material,which is mixed with various ingredients such as lemon powder,orange powder,and sugar powder.The dosage ratio of various raw material ingredients is determined,and sensory evaluation,response surface experiment,and orthogonal experiment are carried out to test the optimal formula of the beverage and the stability of the finished product.The results showed that the optimal formula of the solid drink of red date powder included 60%sugar powder,5%lemon powder and 40%orange powder.In order to enhance the stability of the drink,it was necessary to use 0.05%sodium alginate,0.03%monostearin and 0.04%β-cyclodextrin as complex stabilizers,and regulate various doses reasonably.It provides the basis for the subsequent development and utilization of red dates,which is conducive to the enrichment of beverage types in the food industry.