摘要
通过对红薯叶和苋菜原料配比、浸提条件、护色、调配等的研究,选择出最佳实验配比方案:红薯叶∶苋菜为4:3,红薯叶浸提时间为3h,苋菜浸提时间为2h,柠檬酸为0.01%,蔗糖为7.0%,抗异坏血酸钠为0.2%,最终生产出了色、香、味俱佳的具有保健功能的天然红薯叶苋菜复合饮料。
The optimal experimental program was determined through the studies on ratio of sweet potato leaf to three-coloured amaranth, extraction conditions, colour-keeping and formulation. The results indicated that the ratio of sweet potato leaf to three-coloured amaranth was 4：3, the extraction time for sweet potato leaf and three-coloured amaranth was 3 h and 2 h, respectively, and 0.01% citric acid, 7.0% sugar and 0.2% Vitamin C were mixed with the extracts to give a natural health compound beverage with excellent colour, aroma and taste.
出处
《饮料工业》
2007年第11期22-24,共3页
Beverage Industry
关键词
红薯叶
苋菜
护色
浸提
sweet potato leaf
three-coloured amaranth
colour-keeping
extraction
