摘要
以红枣和枸杞为主要原料制作红枣-枸杞复合饮料.分别对基础配方中的红枣汁、枸杞汁、柠檬酸和蔗糖添加量做了单因素试验和正交试验,以感官评定为标准,确定出其最佳添加量为红枣汁45 mL、枸杞汁50 mL、添加质量比为0.1%的柠檬酸和8%的蔗糖.在基础配方的基础上对复合稳定剂CMC、黄原胶和海藻酸钠做了单因素和正交试验,以沉降率为指标,确定出稳定剂的最佳添加量分别为CMC(0.12%)、黄原胶(0.10%)、海藻酸钠(0.09%).
Compound beverage drinks processing technology with red jujube and wolfberry as main raw mate-rials was studied in this paper. Single factor experiment and orthogonal experiment of adding amount of red ju- jubejuice, wolfberry juice, citric acid and sucrose were examined. The experiment results showed that taking the sense assess as the standard, the optimal adding amount is 45 mL of red jujube juice, 50 mL of wolfberry juice. The annexing agent mass ratio was of 0. 1% Citric acid and 8% sucrose. According to sedimentation rate as the standard, the experiment of the single factor and orthogonal test on composite stabilizer CMC , xanthan gum and sodium alginate were also studied. Research results showed that the optimal addition amount of stabilizer was for CMC （0. 12% ） ,xanthan gum （0. 10% ） , sodium alginate （0. 09% ）.
出处
《许昌学院学报》
CAS
2017年第2期82-86,共5页
Journal of Xuchang University
关键词
红枣
枸杞
复合饮料
工艺
red jujube
wolfberry
compound beverage drinks
technology
