摘要
本文研究了以丝瓜和枸杞为主要原料的保健饮料的制作工艺,对丝瓜的烫漂护色和选用饮料稳定剂进行了探讨,并运用正交实验研究了产品的调配,最终产品配方为丝瓜汁15%、枸杞汁10%、白砂糖10%、柠檬酸0.1%,并选用海藻酸钠0.1%和CMC-Na0.1%的复合稳定剂。
The processing technology of Towelgourd Ly-cium barbaum healthy beverage wasstudied in the paper.Color protection of towelgourd juice and the stabilizer were discussed.Orthogonal test was used to determine the drinkcompositions of the process. The optimum for-mula is as follows:15%Towel gourd juice,10%Lycium barbarum juice,10%sugar,0.1%citricacid,and the compound stabilizer of 0.1%so-dium alginate and 0.1%CMC-Na
