| 红枣枸杞复合饮料的研制 |
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| 引用本文： | 施忠芬,陈红艳,王桂英. 红枣枸杞复合饮料的研制[J]. 饮料工业, 2014, 0(5): 23-26 |
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| 作者姓名： | 施忠芬 陈红艳 王桂英 |
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| 作者单位： | 云南农业职业技术学院,云南昆明650212 |
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| 摘 要： | 本实验通过单因素对比实验和正交试验筛选红枣枸杞复合饮料的最佳工艺。得到红枣枸杞复合饮料的最佳配方为红枣汁与枸杞汁的体积比为4:3,柠檬酸的添加量为0.15%,白砂糖的添加量为9%,0.1%的CMC+0.4%黄原胶的复合稳定剂。
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| 关 键 词： | 红枣 枸杞 复合饮料 最佳工艺条件 |
Development of a Jujube and Medlar Compound Health Drink |
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| SHI Zhong-fen,CHEN Hong-yan,WANG Gui-ying. Development of a Jujube and Medlar Compound Health Drink[J]. Beverage Industry, 2014, 0(5): 23-26 |
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| Authors: | SHI Zhong-fen CHEN Hong-yan WANG Gui-ying |
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| Affiliation: | (Yunnan Agricultural Vocational and Technical College, Kunming 650212, China) |
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| Abstract: | The optimum process of a jujube and medlar compound drink was studied by single factor experiment and orthogonal experiments. The optimum formula of jujube and medlar compound beverage was determined as follows： volume ratio of jujube juice to medlar juice 4 ： 3, citric acid 0.15% , sugar 9% , and composite stabilizer of carboxymethyl cellulose . |
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| Keywords: | jujube medlar composite health drink optimum conditions |
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