| 刺梨蜂胶饮料配方及其稳定性研究 |
| |
| 引用本文： | 邓毅,王礼洪,李东,史煜晖,谭书明.刺梨蜂胶饮料配方及其稳定性研究[J].中国酿造,2015,34(5):87. |
| |
| 作者姓名： | 邓毅 王礼洪 李东 史煜晖 谭书明 |
| |
| 作者单位： | 1.贵州大学酿酒与食品工程学院，贵州贵阳550025；2.贵州农畜产品贮藏加工重点实验室，贵州贵阳550025 |
| |
| 摘 要： | 以刺梨汁和蜂胶提取液为主要原料，通过感官评定和正交试验等方法对刺梨蜂胶饮料加工工艺进行优化研究。结果表明，刺梨蜂胶饮料最佳配方为刺梨汁15%，蜂胶提取液6%，柠檬酸0.1%，蔗糖9%；复合稳定剂最佳组合为羧甲基纤维素（CMC）0.15%，黄原胶0.03%，果胶0.07%。该配方研制出的饮料产品具有较好的风味，颜色呈浅黄色，酸甜适口，组织状态较好，无分层及沉淀现象。
|
| 关 键 词： | 刺梨 蜂胶提取液 配方 稳定性 |
Formula and stability research of Rosa roxburghii-propolis beverage |
| |
| DENG Yi,WANG Lihong,LI Dong,SHI Yuhui,TAN Shuming.Formula and stability research of Rosa roxburghii-propolis beverage[J].China Brewing,2015,34(5):87. |
| |
| Authors: | DENG Yi WANG Lihong LI Dong SHI Yuhui TAN Shuming |
| |
| Affiliation: | 1.School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China;
2.Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guiyang 550025, China |
| |
| Abstract: | Using Rosa roxburghii juice and propolis as raw material, the processing technology of R. roxburghii-propolis beverage was optimized by sensory evaluation method and orthogonal experiment. The results indicated that the optimal formula was R. roxburghii juice 15%, propolis extraction 6%, sugar 9% and citric acid 0.1%. The optimal compound stabilizer was CMC 0.15%, xanthan gum 0.03% and pectin 0.07%. The developed beverage had light yellow color, good flavor and nice texture state, without stratification and precipitation. |
| |
| Keywords: | Rosa roxburghii Tratt propolis extract formula stability |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《中国酿造》浏览原始摘要信息 |
|
点击此处可从《中国酿造》下载全文 |
|
