摘要
以黄瓜、茉莉花茶为主要原料,配以适量的白砂糖和柠檬酸,研制黄瓜茉莉花茶保健饮料。结果表明,黄瓜茉莉花茶保健饮料的最佳配方为:黄瓜汁20%,茉莉花茶汁40%,白砂糖10%,柠檬酸0.15%;稳定剂选用0.2%的海藻酸钠、耐酸性CMC-Na、黄原胶的混合液(1∶1∶1)对饮料的稳定效果最好。按此配方制作的饮料呈淡绿色,口感清爽,营养丰富,具有黄瓜和茉莉花茶混合的特殊滋味与香气。
A health drink was made from cucumber and jasmine tea as the main raw materials, with the addition of appropriate amounts of sugar and citric acid. The results showed that, the optimal formula of the health drink was as follows： cucumber juice 20%, jasmine tea juice 40%, sugar 10% and citric acid 0.15%. 0.2% stabilizers including sodium alginate, CMC-Na and xanthan gum （1：1：1） had the best stabilizing effect on health drink. The obtained beverage had light green color, refreshing taste, rich nutrition and the characteristic flavor and aroma of cucumber and jasmine tea.
出处
《保鲜与加工》
CAS
北大核心
2015年第4期55-58,共4页
Storage and Process
关键词
黄瓜
茉莉花茶
保健饮料
配方
稳定剂
cucumber
jasmine tea
health drink
formula
stabilizer
