| 红枣多糖饮料的研制 |
| |
| 引用本文： | 李新明,张永茂,熊善柏.红枣多糖饮料的研制[J].粮油食品科技,2012,20(1):46-47,64. |
| |
| 作者姓名： | 李新明 张永茂 熊善柏 |
| |
| 作者单位： | 1. 甘肃省农业科学院农产品贮藏加工所,甘肃兰州,730070
2. 华中农业大学食品科技学院,湖北武汉,430070 |
| |
| 基金项目： | 第49批博士后科学基金 |
| |
| 摘 要： | 以红枣多糖提取液为原料,以柠檬酸、蜂蜜、香精为辅料,经调味而研制出的红枣多糖饮料。确定最佳工艺参数为：红枣多糖液400 g、柠檬酸2 g、蜂蜜50 g、香精5.5 g、水540 g（45%）。正交试验表明黄原胶为0.05%,CMC-Na 0.06%,瓜尔豆胶0.08%时离心沉淀率最小,即红枣多糖饮料稳定性最高。成品红枣多糖饮料经理化检测,具有浓郁的红枣鲜果味,滋味协调,酸甜适宜,清凉爽口,具有较好的稳定性。微生物学指标符合我国食品卫生标准。
|
| 关 键 词： | 红枣多糖 饮料 正交试验 调配 |
Preparation of jujube polysaccharides beverage |
| |
| LI Xin-ming,ZHANG Yong-mao,XIONG Shan-bai.Preparation of jujube polysaccharides beverage[J].Science and Technology of Cereals,Oils and Foods,2012,20(1):46-47,64. |
| |
| Authors: | LI Xin-ming ZHANG Yong-mao XIONG Shan-bai |
| |
| Affiliation: | 1.Institute of Agricultural Products Storage and Processing,Gansu Academy of Agricultural Sciences,Lanzhou Gansu 730070; 2.College of Food Science and Technology,Huazhong Agricultural University,Hubei Wuhan 430070) |
| |
| Abstract: | The jujube polysaccharides beverage was processed with jujube polysaccharides extract as raw material,and citric acid,honey and flavouring essence as accessory material.The optimal processing parameters were jujube polysaccharides liquid 400 g,citric acid 2 g,honey 50 g,flavouring essence 5.5 g and water 540 g.The orthogonal test showed that the centrifugal deposition rate was the smallest,namely the stability of jujube polysaccharides beverage was the highest,when xanthan gum,CMC-Na and guar gum were 0.05%,0.06% and 0.08%.Physical and chemical test showed that jujube polysaccharides beverage displayed bright yellowish-brown,typical jujube flavour,good taste with sweet and sour,and higher stability.Test still showed that microbiology index of jujube polysaccharides beverage conformed to the national food hygiene standard. |
| |
| Keywords: | jujube polysaccharides beverage orthogonal test preparation |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
