红枣油莎豆复合饮料的研制

Development of Jujube and Cyperus esculentus Compound Beverage

以新疆特色农产品红枣、油莎豆为原料,通过单因素试验和正交试验,研究红枣油莎豆复合饮料生产工艺最佳条件,确定口感最佳配方。试验结果显示:红枣浆添加量8.00%,油莎豆浆添加量14.00%,赤藓糖醇添加量4.00%,羧甲基纤维素钠添加量0.20%,单、双甘油脂肪酸脂添加量0.07%,黄原胶添加量0.05%,均质压力40 MPa,杀菌温度121℃,在该条件下生产的红枣油莎豆复合饮料口感细腻、爽口,风味纯正自然,状态均匀。

The optimum conditions for the production of jujube oil and jujube bean composite beverage were studied by single factor test and orthogonal test,and the optimum formula for export was determined.The experimental results showed that the supplemental content of jujube pulp was 8.00%,the supplemental content of soybean milk was 14.00%,the supplemental content of erythritol was 4.00%,the supplemental content of carboxymethyl cellulose sodium was 0.20%,the supplemental content of mono-diglycerol fatty acid lipid was 0.07%,the supplemental content of xanthan gum was 0.05%,homogenizing pressure was 40 MPa,and sterilization temperature was 121℃.Under this condition,jujube and Cyperus esculentus compound beverage was produced with exquisite taste,refreshing taste,pure and natural flavor and uniform state.