YAN Li-jiang,JING Ya-ling,KONG Wei-fu,et al.Development of Beverage with Ginger Juice and Honey Vinegar[J].Northern Horticulture,2013,37(11):127-129.
姜汁蜜醋饮料的研制
- Title:
- Development of Beverage with Ginger Juice and Honey Vinegar
- 文章编号:
- 1001-0009(2013)11-0127-03
- Keywords:
- ginger juice; enzymatic hydrolysis; honey vinegar; beverage
- 分类号:
- TS 255.36
- 文献标志码:
- A
- 摘要:
- 以生姜和蜂蜜为主要原料研制姜汁蜂蜜醋饮料,研究了酶解对姜汁出汁率和稳定性的影响，并对姜汁、蜂蜜醋、蔗糖、乙基麦芽酚用量、稳定剂种类和添加量进行优化。结果表明：生姜经过酶解后，出汁率提高了9.37%、可溶性固形物提高了26.13%，能明显增加姜汁品质和稳定性；姜汁蜜醋饮料最佳配方是姜汁30%、蜜醋20%、蔗糖9%、乙基麦芽酚20 mg/L；最好稳定剂的添加量是CMC-Na 0.02%、黄原胶0.01%。
- Abstract:
- Ginger and Honey were used as raw material to develop the ginger juice honey vinegar composite drinks,the influences of the enzymatic hydrolysis on the ginger juice yield and stability were discussed,and then the amount of ginger juice,honey vinegar,sugar and ethyl maltol,stabilizer kinds and concentrations were optimized.The results showed that after enzymatic hydrolysis ginger juice rate increased 9.37%,soluble solid content increased by 26.13%,so ginger juice quality and the stability increased significantly；the best formula was 30% ginger juice,20% honey vinegar,9% sucrose,20 mg/L ethyl maltol；the optimal combination stabilizer was 0.02% CMC-Na,0.01% xanthan gum.
参考文献/References:
[1]贠建民,邵威东,张忠明.姜醋饮料的研制及稳定性研究[J].甘肃农业大学学报,2005,40(6):777-781.
[2]孔凡真.姜的保健功能[J].山东食品科技,2003(5):13-14.
[3]包斌,吴文斌.饮料配方设计感官评价[J].饮料工业,1998(2):44-46.
[4]高压彪.广效增香剂乙基麦芽酚[J].饮料工业,1995(3):47-48.
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备注/Memo
第一作者简介：阎立江（1966-），男，硕士，副教授，现主要从事食品科学的教学与科研工作。
收稿日期：2013-01-21