摘要
以甜菜汁为原料,在分析其功能成分的基础上,经预处理、调配等工艺研制出甜菜汁运动饮料。通过单因素试验和正交试验确定其最佳配方:甜菜汁2.8%、CMC-Na 0.1%、食盐0.1%、柠檬酸0.07%、白砂糖3.46%、葡萄糖0.87%、β-环糊精0.15%、抗坏血酸0.07%。该产品口感良好、组织稳定,经检测其理化指标和微生物指标均符合运动饮料的要求。
In this study, some functional components of the beet juice were analyzed and the beet juice sports drink was developed. Through single-factor and orthogonal experiments, the optimum formula of the beverage was determined as follows ： beet juice 2.8%, CMC-Na 0.1%, salt 0.1%, citric acid 0.07%, sugar 3.46%, glucose 0.87%, fl-cyclodextrin 0.15% and ascorbic acid 0.07%. The product tasted moderate and had good stability. The physicochemical and microbiological indicators of the product accorded with the requirements of the sports drink.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第8期1031-1034,1079,共5页
Modern Food Science and Technology
关键词
甜菜汁
运动饮料
工艺
配方
beet juice
sports drink
technology
formula
