| 天冬饮料的加工工艺及稳定性研究 |
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| 引用本文： | 詹永,杨勇,李国庆,李隆云,祝卢艺.天冬饮料的加工工艺及稳定性研究[J].饮料工业,2010,13(6):34-37. |
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| 作者姓名： | 詹永 杨勇 李国庆 李隆云 祝卢艺 |
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| 作者单位： | 1. 重庆市中药研究院,重庆,400065
2. 兴安职业技术学院,内蒙古乌兰浩特,137400 |
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| 摘 要： | 以新鲜天冬药材为原料,探讨了天冬饮料的加工工艺和稳定性。通过单因素试验和试验正交试验确定了饮料的最优配方及复合稳定剂的添加量。结果表明该饮料最佳配方为天冬汁40%、β-环糊精0.15%、白砂糖5%、柠檬酸0.12%,稳定剂以羧甲基纤维素钠0.1%与黄原胶0.05%复合为佳,制成的天冬饮料质量稳定、酸甜适宜、风味独特。
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| 关 键 词： | 天冬饮料 加工工艺 配方 正交试验 稳定性 |
Study on processing technology and stability of an Asparagus beverage |
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| ZHAN Yong,YANG Yong,LI Guo-qing,LI Long-yun,ZHU Lu-yi.Study on processing technology and stability of an Asparagus beverage[J].Beverage Industry,2010,13(6):34-37. |
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| Authors: | ZHAN Yong YANG Yong LI Guo-qing LI Long-yun ZHU Lu-yi |
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| Affiliation: | 1 Chongqing Academy of Chinese Materia Medica, Chongqing 400065,China; 2 Xing’an Vocational and Technical College,Wulanhaote 137400,Inner Mongolia,China) |
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| Abstract: | With fresh Asparagus herb as the raw material,the processing technology and stability of an Asparagus beverage were studied. Through single-factor and orthogonal tests,the optimal formula of the beverage and the dosage of compound stabilizer were determined. The results showed the optimal formula as Asparagus juice 40%,β-cyclodextrin 0.15%,sugar 5%,citric acid 0.12%,and a stabilizer of 0.1% CMC-Na ＋ 0.05 % xanthan gum. The beverage was featured by stable quality,appropriate sweetness and sourness and unique flavor. |
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| Keywords: | Asparagus beverage processing technology formula orthogonal test stability |
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