淮山药枸杞红枣复合饮料的研制 |
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引用本文: | 孙芝杨,杨振东,焦宇知. 淮山药枸杞红枣复合饮料的研制[J]. 中国酿造, 2013, 32(4): 157 |
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作者姓名: | 孙芝杨 杨振东 焦宇知 |
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作者单位: | 江苏食品职业技术学院,江苏淮安 223003;江苏省食品加工工程技术研究开发中心,江苏淮安223003;江苏食品职业技术学院,江苏淮安,223003 |
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摘 要: | 以淮山药、宁夏枸杞、红枣3种药食两用食品为原料,加入蜂蜜、柠檬酸、复合稳定剂等制备复合饮料.复合饮料的最佳配方为淮山药浆25%,枸杞汁20%,红枣汁10%,蜂蜜10%,柠檬酸0.12%,复合稳定剂为0.03%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: | 淮山药 宁夏枸杞 红枣 |
Development of the compound beverage of yam,Lycium barbarum L.and Zizyphus jujuba Mill. |
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Abstract: | Yam, Lycium barbarum L. and Zizyphus jujuba Mill. were used to make compound beverage with honey, citric acid and composite stabilizer. The best formula is 25% yam paste, 20% Lycium barbarum L. juice, 10% Zizyphus jujuba Mill. juice, 10% honey and 0.12% citric acid. Composite stabilizer is 0.03% xanthan gum, 0.07% sodium carboxymethyl cellulose and 0.05% sodium alginate. |
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Keywords: | yam Lycium barbarum L. Zizyphus jujuba Mill. |
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