| 肉苁蓉咖啡保健饮料的开发 |
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| 引用本文： | 代绍娟,李琳,邹圣冬,程卫东.肉苁蓉咖啡保健饮料的开发[J].食品研究与开发,2012,33(9):113-116. |
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| 作者姓名： | 代绍娟 李琳 邹圣冬 程卫东 |
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| 作者单位： | 1. 石河子开发区神内食品有限公司,新疆石河子,832000
2. 石河子大学,新疆石河子,832000 |
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| 摘 要： | 研究肉苁蓉咖啡保健饮料的生产加工工艺和稳定性.结果表明:新鲜的肉苁蓉切片0.8 cm～1 cm后,在酸液中浸泡2 min,然后微波加热70 s,护色效果最好；通过正交试验分析得出原料最佳组合为咖啡0.4％、肉苁蓉2.5％、奶粉2.0％、白砂糖8.5％；最佳稳定剂组合为羧甲基纤维素钠0.24％、单,双,三甘油脂肪酸酯0.06％、果胶0.12％、六偏磷酸钠0.06％.
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| 关 键 词： | 肉苁蓉 咖啡 保健饮料 工艺 稳定性 |
Development of Cistanche Coffee Health Drink |
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| DAI Shao-juan
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LI Lin
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ZOU Sheng-dong
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CHENG Wei-dong.Development of Cistanche Coffee Health Drink[J].Food Research and Developent,2012,33(9):113-116. |
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| Authors: | DAI Shao-juan LI Lin ZOU Sheng-dong CHENG Wei-dong |
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| Affiliation: | 1(1.Shihezi Development Zone Jingnai Food Co.,Ltd.,Shihezi 832000,Xinjiang,China;2.Shihezi University,Shihezi 832000,Xinjiang,China) |
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| Abstract: | The production processes and stability of cistanche coffee health drink were studied in the article.The results showed that: Fresh cistanche was sliced 0.8 cm-1.0 cm,soaked 2 minutes in acid,then heat 70 seconds in Microwave ovens,color protection effect was best;the influence of multe-factor was investigated by orthogonal experiment.the best portfolio was comfirmed:coffee was 0.4 %,cistanche was 2.5 %,milk powder was 2.0 %,white sugar was 8.5 %;the best Portfolio of stability was comfirmed:CMC was 0.24 %,Single,double,three fatty acid esters of glycerol was 0.06 %,pectin was 0.12 %,hexametaphosphate was 0.06 %. |
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| Keywords: | cistanche coffee health drink technology stability |
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