摘要
本研究以魔芋精粉、大豆蛋白、山楂提取物、葡萄籽提取物为主要原料，研制开发新型复合冲调食品。实验中添加了0．4％的β-环状糊精脱苦及改善冲调性能，通过正交试验确定每10g基料中，配料主要组成的最佳配比为8g水蜜桃粉、0．1g柠檬酸、0．2g复合甜味剂、0．06g食盐。
A new drinking food was developed using the Konjaku powder, soy protein, hawthorn fruit extraction and extract grape seed P.E. as raw materials. In the experiment, 0.4% β-cydodextrin was added to remove bitterness and improve it＇s solubility. The best ratio of excipient identified by orthogonal test were： 8g fruit powder, 0.1 g citric acid, 0.2 g sweetner, 0.06 g salt.
