| 甜菜汁运动饮料的研制 |
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| 引用本文： | 张美娜,郑喜群,刘晓兰,李想.甜菜汁运动饮料的研制[J].广州食品工业科技,2012(8):1031-1034,1079. |
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| 作者姓名： | 张美娜 郑喜群 刘晓兰 李想 |
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| 作者单位： | 齐齐哈尔大学食品与生物工程学院,农产品加工黑龙江省普通高校重点实验室,黑龙江齐齐哈尔161006 |
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| 摘 要： | 以甜菜汁为原料，在分析其功能成分的基础上，经预处理、调配等工艺研制出甜菜汁运动饮料。通过单因素试验和正交试验确定其最佳配方：甜菜汁2．8％、CMC-Na0．1％、食盐0．1％、柠檬酸0．07％、白砂糖3．46％、葡萄糖0．87％、13-环糊精0．15％、抗坏血酸0．07％。该产品口感良好、组织稳定，经检测其理化指标和微生物指标均符合运动饮料的要求。
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| 关 键 词： | 甜菜汁 运动饮料 工艺 配方 |
Development of a Beet Juice Sports Beverage |
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| Authors: | ZHANG Mei-na ZHENG Xi-qun LIU Xiao-lan LI Xiang |
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| Affiliation: | (College of Food and Biological Engineering, Heilongjiang Key Laboratory of Agricultural Products Processing, Qiqihar University, Qiqihar 161006, China) |
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| Abstract: | In this study, some functional components of the beet juice were analyzed and the beet juice sports drink was developed. Through single-factor and orthogonal experiments, the optimum formula of the beverage was determined as follows ： beet juice 2.8%, CMC-Na 0.1%, salt 0.1%, citric acid 0.07%, sugar 3.46%, glucose 0.87%, fl-cyclodextrin 0.15% and ascorbic acid 0.07%. The product tasted moderate and had good stability. The physicochemical and microbiological indicators of the product accorded with the requirements of the sports drink. |
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| Keywords: | beet juice sports drink technology formula |
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