甘草红枣枸杞复合保健饮料的研制

以甘草、红枣、枸杞为原料,研制出一种营养丰富又具有保健作用的天然饮料。确定了甘草、红枣、枸杞保健饮料的生产工艺流程以及操作要点。采用保温浸提法对甘草、红枣和枸杞在一定温度下进行保温浸提,在浸提过程中添加0.02%的抗坏血酸对其进行护色,以维持产品原有的色泽。对影响饮料风味和品质的几个因素进行了研究,通过正交试验研究确定复合饮料的最佳配方为:甘草汁:红枣汁:枸杞汁为1:3:2,白砂糖添加量为9%,柠檬酸添加量为0.2%,水的添加量为甘草汁、红枣汁和枸杞汁总量的一倍。在此基础上还对饮料的稳定性进行了研究,通过单因素试验确定了最佳稳定剂的添加量为0.1%羧甲基纤维素钠和0.4%的黄原胶。最后测定了成品的理化指标和微生物指标,以确保达到食用饮料的标准。

Development of Compound Health Beverages with Liquorice, Jujube and Chinses wlofberry

With liquorice,jujube and Chinese wolfberry as raw materials,a nutrient-rich health drink with natrual role was deveolped.The production process of the health drink and the key operation points were studied.liquorice,jujube and Chinese wolfberry were extracted at a certain temperature by heat preservation extraction method,and in the extraction process 0.02% ascorbic acid was added to preserve its color and to maintain the original color products.Effects of several factors on flavor and quality were studied,and by orthogonal test the optimum compound beverage formula was confirmed as following:ratio of liquorice juice to jujube juice to Chinese wolfberry juice 1:3:2.white sugr addition amount 9%,citric acid addition amount 0.2% and amount of water added of total amount of liquorice juice,jujube juice and juice Chinese wolfberry.On this basis the stability of the beverage was also studied.By single factor test,the optimum addition amounts of stabilizer 0.1% CMC-Na and 0.4% of xanthan gum were confirmed.Determination results of the physical and chemical products indicted that microbial indicators of the beverage could meet consumption standards.