摘要
人参作为药食同源材料,蓝莓作为新资源食品,对人体健康有诸多益处。鉴于人参和蓝莓含有的特殊活性成分,本研究拟开发一款口感较佳的人参蓝莓饮料,最大程度保持人参和蓝莓的天然可溶性成分。本实验采用单因素实验和正交试验来确定饮料的最佳配方。经过实验研究,确定每100mL人参提取液中添加60mL蓝莓汁、2g白砂糖、2g果葡糖浆、10mg三氯蔗糖、0.25g柠檬酸、30mg羧甲基纤维素钠和30mg卡拉胶。成品饮料呈玫瑰红色,口感细腻、甜度适宜,兼具人参的苦涩和蓝莓的酸甜,营养价值丰富,具有一定市场开发价值。
Ginseng,as a medicinal and edible homologous material,and blueberry,as a new resource food,have many benefits to human health.In view of the special active ingredients contained in ginseng and blueberry,this study aimed to develop a better tasting beverage of ginseng and blueberry,which maximized the preservation of the natural soluble ingredients of ginseng and blueberry.In the course of the experiment,single factor test and orthogonal test were used to determine the best formula of the beverage.It was determined that for every 100mL ginseng extract,60mL blueberry juice,2g white granulated sugar,2g high fructose syrup,10mg sucralose,0.25g citric acid,30mg sodium carboxymethyl cellulose and 30mg carrageenan were added.The finished beverage is rose-red,delicate in taste and suitable in sweetness.It combined the bitterness of ginseng and the sour and sweet of blueberry.It had rich nutritional value and had certain market development value.
作者
王彤
王禹欢
程兰岚
孙丹阳
夏光辉
靳萍
WANG Tong;WANG Yu-huan;CHENG Lan-lan;SUN Dan-yang;XIA Guang-hui;JIN Ping(College of Food Science and Engineering,TongHua Normal University,TongHua 134002,China)
出处
《饮料工业》
2025年第4期49-54,共6页
Beverage Industry
基金
吉林省大学生创新创业训练计划项目,项目编号202410202031。
关键词
人参
蓝莓
正交试验
稳定性
饮料
ginseng
blueberry
orthogonal test
stability
beverage
