| 红枣白茅根复合饮料的研制 |
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| 引用本文： | 李超,万婷婷,刘军军.红枣白茅根复合饮料的研制[J].食品工业,2011(11). |
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| 作者姓名： | 李超 万婷婷 刘军军 |
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| 作者单位： | 徐州工程学院食品工程学院; |
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| 摘 要： | 以红枣和白茅根为主要原料,采用单因素试验和正交试验的方法对红枣白茅根复合饮料的生产工艺进行了研究。结果表明:红枣白茅根复合饮料的最佳配方为红枣样液15 mL、白茅根样液75 mL、柠檬酸0.10%和白砂糖8%,此方案条件下产品综合品质最优。
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| 关 键 词： | 红枣 白茅根 饮料 |
Compound Beverage of Red Jujube and Cogongrass Rhizome |
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| Li Chao,Wan Ting-ting,Liu Jun-jun College of Food Engineering,Xuzhou Institute of Technology.Compound Beverage of Red Jujube and Cogongrass Rhizome[J].The Food Industry,2011(11). |
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| Authors: | Li Chao Wan Ting-ting Liu Jun-jun College of Food Engineering Xuzhou Institute of Technology |
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| Affiliation: | Li Chao,Wan Ting-ting,Liu Jun-jun College of Food Engineering,Xuzhou Institute of Technology(Xuzhou 221000) |
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| Abstract: | Using red jujube and cogongrass rhizome as main raw material,a key precessing technology of the compound beverage of red jujube and cogongrass rhizome was discussed through single-factor and orthogonal-test.The results showed that the best recipe of compound beverage of red jujube and cogongrass rhizome was red jujube sample solution 15 mL,cogongrass rhizome sample solution 75 mL,citric acid additive volume 0.10% and sucrose additive volume 8%. |
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| Keywords: | red jujube cogongrass rhizome beverage |
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