| 枸杞荷叶复合饮料生产工艺的研究 |
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| 引用本文： | 阎柳娟,许金蓉,李军生,郑美华. 枸杞荷叶复合饮料生产工艺的研究[J]. 食品研究与开发, 2011, 32(12): 99-102 |
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| 作者姓名： | 阎柳娟 许金蓉 李军生 郑美华 |
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| 作者单位： | 广西工学院生物与化学工程系,广西柳州,545006 |
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| 摘 要： | 以枸杞荷叶为原料,采用单因素试验和正交试验的方法,以色泽、风味、组织状态为评价指标确定最佳设计方案,制备香气浓郁,具有保健功能的枸杞荷叶复合饮料.荷叶汁制备的优化条件为:提取水量为30倍、提取时间为60min、提取温度为60℃；枸杞汁的制备的优化条件为:提取水量为20倍、提取时间为30min、提取温度为80℃;调配的最优条件为体积比4:1的比例将枸杞原汁与荷叶汁混合,白砂糖6％,加入0.2％CMC-Na和0.2％海藻酸钠作为稳定剂.
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| 关 键 词： | 枸杞 荷叶 复合饮料 |
Researches on Technology for Compound Beverage of Chinese Matrimony-vine and Lotus Leaf |
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| YAN Liu-juan , XU Jin-rong , LI Jun-sheng , ZHENG Mei-hua. Researches on Technology for Compound Beverage of Chinese Matrimony-vine and Lotus Leaf[J]. Food Research and Developent, 2011, 32(12): 99-102 |
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| Authors: | YAN Liu-juan XU Jin-rong LI Jun-sheng ZHENG Mei-hua |
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| Affiliation: | YAN Liu-juan,XU Jin-rong,LI Jun-sheng,ZHENG Mei-hua (Dept.of Biological and Chemical Engineering,Guangxi University of Technology,Liuzhou 545006,Guangxi,China) |
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| Abstract: | |
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| Keywords: | chinese matrimony-vine lotus leaf compound beverage |
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