| 怀山药大枣山楂枸杞复合保健饮料工艺及稳定性的研究 |
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| 引用本文： | 梁治军,黄盈盈.怀山药大枣山楂枸杞复合保健饮料工艺及稳定性的研究[J].饮料工业,2014,17(10):10-15. |
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| 作者姓名： | 梁治军 黄盈盈 |
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| 作者单位： | 1. 河南省淼雨饮品股份有限公司工程技术中心,河南焦作,454150
2. 焦作市四大怀药食品研究所,河南焦作,454150 |
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| 摘 要： | 以怀山药、新郑大枣、山楂和枸杞为主要原料,配以蔗糖、复合稳定剂等辅助材料,探究怀山药大枣山楂枸杞复合保健饮料的最佳配方。通过单因素实验及正交试验确定该复合饮料的最佳配方是怀山药浆30%、枣汁25%、山楂原浆15%、枸杞汁10%、蔗糖5%。复合稳定剂的最佳配方为0.04%黄原胶、0.07%羧甲基纤维素钠和0.05%海藻酸钠。
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| 关 键 词： | 怀山药 大枣 山楂 枸杞 饮料 复合稳定剂 |
Study on the Technology and Stability of Compound Functional Beverage with Chinese Yam,Jujube,Hawthorn and Matrimony Vine |
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| LIANG Zhi-jun,HUANG Ying-ying.Study on the Technology and Stability of Compound Functional Beverage with Chinese Yam,Jujube,Hawthorn and Matrimony Vine[J].Beverage Industry,2014,17(10):10-15. |
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| Authors: | LIANG Zhi-jun HUANG Ying-ying |
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| Affiliation: | LIANG Zhi-jun, HUANG Ying-ying (Henan Miaoyu Beverage Incorporated Company, Engineering Technology Center, Jiaozuo 454150, China; Jiaozuo Food Research and Development Center of four huai Yam, Jiaozuo 454150, China) |
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| Abstract: | In this paper, with Chinese Yam, Maybush, Jujube and Matrimony vine as the main raw materials and with sugar,citric acid and stabilizing agent as auxilials, the optimum formula of compound functional beverage of Chinese yam, jujube, hawthorn and matrimony vine was studied. Aecording to single-factor and the orthogonal test, the optimum formula was investigated using sensory evaluatioil. The result showed that the compound of 30% Chinese yam juice, 25% Jujube juice, 15%Hawthorn protoplasm, 20%Matrimony vine juice, 5%sucrose was the optimum formula, and that the beverage was in a good condition of stability when0.04% Xanthan gum, 0.07%CMC-Na and 0.05% Na-alginate were added. |
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| Keywords: | Chinese yam jujube hawthorn matrimony vine beverage composite stabilizers |
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