摘要
本文以枸杞、钙果、蔗糖和柠檬酸等为原料,通过单因素试验和L9(34)正交试验研究了枸杞钙果复合保健饮料的生产工艺。试验结果表明,钙果果汁的酶解条件为:果胶酶0.05%、酶解温度45℃、酶解时间4 h;枸杞汁的澄清剂为:添加0.07%的壳聚糖;最佳配方为枸杞汁添加量为35%、钙果汁添加量为30%、柠檬酸添加量为0.18%、蔗糖添加量为8%、氯化钠0.03%、维生素C 0.01%、维生素B10.004‰、维生素B20.003‰。该产品通过多次试验后送给营养学家以及运动员,受到一致的好评。
Use LyciumBarbarum,fruit,sugar and citric acid as raw materials,through the single factor experiment and L9（34） process for producing LyciumBarbarum and fruit compound health beverage was studied by orthogonal test.Test results showed that the fruit juice,enzymatic hydrolysis conditions were： 0.05%,pectinase enzymolysis temperature 45 ℃,hydrolysis time 4H;wolfberry juice clarifying agent was： adding 0.07% chitosan;the best formula of wolfberry juice addition amount is 35%,calcium juice add 30%,0.18% citric acid,sucrose adding 8% sodium chloride,0.03%,vitamin C 0.01%,vitamin B1 0.004‰,vitamin B20.003 ‰.The product is given to the nutritionist and athletes after many experiments,and obtain the consistent high praise
出处
《现代食品科技》
EI
CAS
北大核心
2013年第6期1365-1369,共5页
Modern Food Science and Technology
关键词
枸杞
钙果
保健饮料
感官评定
LyciumBarbarum
fruit
health beverage
sensory evaluation
