| 西番莲复合保健饮料的研制 |
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| 引用本文： | 殷建忠,周建于,王琦,周玲仙. 西番莲复合保健饮料的研制[J]. 食品科学, 2005, 26(9): 641-643 |
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| 作者姓名： | 殷建忠 周建于 王琦 周玲仙 |
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| 作者单位： | 昆明医学院营养与食品研究所,云南,昆明,650031 |
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| 基金项目： | 云南省省院省校合作项目（99YB03） |
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| 摘 要： | 利用两番莲为主要原料，添加适量新鲜胡萝卜、奶粉并强化多种维生素及其辅料，研制出口感优良、风味独特、质量稳定的复合饮料。采用正交实验确定了饮料最佳配方，即：两番莲浓缩汁10％，胡箩卜汁6％，全脂奶粉5％，酪蛋白1．2％，白砂糖6．25％，复合稳定剂0．3％，维生素及矿物质强化剂0．1％，柠檬酸0．2％，并对饮料进行了产品质量标准评价。
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| 关 键 词： | 西番莲 正交实验 质量 评价 |
| 文章编号： | 1002-6630（2005）09-0641-03 |
| 收稿时间： | 2005-06-18 |
| 修稿时间： | 2005-06-18 |
Development of a Compound Health Beverage from the Passiflora caerulea Linn |
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| YIN Jian-zhong,ZHOU Jian-yu,WANG Qi,ZHOU Ling-xian. Development of a Compound Health Beverage from the Passiflora caerulea Linn[J]. Food Science, 2005, 26(9): 641-643 |
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| Authors: | YIN Jian-zhong ZHOU Jian-yu WANG Qi ZHOU Ling-xian |
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| Affiliation: | Institute of Nutrition and Food Science, Kunming Medical College, Kunming 650031, China |
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| Abstract: | This paper introduced the process of compound health beverage, which used Passiflora caerulea Linn. as the main material, and fresh carrot juice, milk powder and vitamins were added. The beverage is of good taste, special flavor, and stable quality. The best formula of health drink was defined by using orthogonal design. The results showed that Passiflora caerulea Linn. juice 10%,carrot juice 6%,milk powder 5%,casein 1.2%,sugar 6.25%,vitamins and mineral material 0.1%,stabilizers 0.3%, lemen acid 0.2% were optimal. |
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| Keywords: | Passiflora caerulea Linn orthogonal design quality evaluation |
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