| 生姜大枣功能饮料的工艺研究 |
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| 引用本文： | 刘绍军,周丽艳,赵希艳,王伟.生姜大枣功能饮料的工艺研究[J].食品科学,2011(Z1). |
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| 作者姓名： | 刘绍军 周丽艳 赵希艳 王伟 |
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| 作者单位： | 河北科技师范学院食品科技学院; |
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| 基金项目： | 河北省科技支撑计划(11221002D) |
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| 摘 要： | 为研制生姜大枣复合功能饮料,以生姜和大枣为主要原料,以白砂糖、柠檬酸等为辅料。对姜汁与枣汁配比、料水比、柠檬酸添加量、白砂糖添加量分别进行了试验研究。探讨了这些因素对产品质量的影响作用,并利用正交试验选择出最佳配方,即姜汁与枣汁之比为1:3,料水比1:3,柠檬酸为0.1%,白砂糖为4.6%。制成含有大枣和姜的营养成分和独特风味的功能性饮料。
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| 关 键 词： | 姜 大枣 最佳配方 |
Process Technology of Ginger Jujube Functionnal Drinks |
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| LIU Shaojun ZHOU Liyan ZHAO Xiyan WANG Wei.Process Technology of Ginger Jujube Functionnal Drinks[J].Food Science,2011(Z1). |
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| Authors: | LIU Shaojun ZHOU Liyan ZHAO Xiyan WANG Wei |
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| Affiliation: | LIU Shaojun ZHOU Liyan ZHAO Xiyan WANG Wei(Hebei Normal University of Science and Technology,Changli 066600,China) |
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| Abstract: | :In this experiment,the main raw material for the ginger and jujube,supplemented by sugar,citric acid,etc.By studying the new recipe and production process of the ginger drink,and using of orthogonal test we choose the best ratio of raw materials for the compound drinks of Jujube and ginger juice.the best formulation by orthogonal test,is ginger and jujube juice ratio of 1:3,water 1:3,citric acid is 0.1%,white granulated sugar is 4.6%.The unique flavor and nutritional value and good with jujube and ginger,n... |
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| Keywords: | ginger jujube the optimal recipe |
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