百合鱼腥草复合饮料的研制

以百合、鱼腥草为主要原料,对百合鱼腥草复合饮料的加工工艺进行了探讨,通过单因素试验确定百合汁制取过程中液化酶糖化酶的最佳用量,并采用正交试验确立复合饮料的最优配方及复合稳定剂的添加量.结果表明,添加0.12%的液化酶、0.2%的糖化酶时能够使百合汁中的淀粉进行最大程度的水解,对百合浆液的酶解效果达到最好,最佳配方为添加百合汁24 mL鱼腥草汁20 mL糖液10 mL柠檬酸液40 mL时,复合稳定剂的配比为黄原胶0.02 g/100 mL柠檬酸三钠0.02 g/100 mL、羧甲基纤维素钠0.05 g/100 mL.

STUDY ON LILY AND HOUTTUYNIA CORDATA THUNB COMPOUND BEVERAGE

Using Houttuynia Cordata Thunb and Lily as the main raw material,the compound beverage processing technology was researched.The best dosage of the Amylase and the Glucoamylase was determine though the single factor test.The optimal formula and compound stabilizers added were determined based on orthogonal experiment.The results showed that the best dosage of the Amylase was 0.12 % and the Glucoamylase 0.2 %.The best formula was lily juice add 24 mL,Houttuynia Cordata Thunb juice 20 mL,sugar 10 mL,Citric acid solution 40 mL.The compound stabilizer was xanthan gum0.02 g/100 mL,trisodium citrate 0.02 g/100 mL,CMC Na 0.05 g/100 mL.