CHEN Xiao-yan,CHEN Shao-hua,XIONG Tian-yi,et al.Study on the Making Technology of Raspberry Compound Beverage of Nourishing Kidney[J].Northern Horticulture,2013,37(19):133-136.
益肾型覆盆子复合饮料的制作工艺研究
- Title:
- Study on the Making Technology of Raspberry Compound Beverage of Nourishing Kidney
- 文章编号:
- 1001-0009(2013)19-0133-04
- Keywords:
- raspberry; compound beverage; pectinase; hyperalimentation formula
- 分类号:
- TS 275.4
- 文献标志码:
- A
- 摘要:
- 以覆盆子为基料，枸杞子、山药为辅料，并加入西红柿汁以改善口感，利用单因素试验研究覆盆子汁的最佳酶解工艺，并采用正交实验优化覆盆子复合饮料的最佳工艺。结果表明：覆盆子汁酶解最佳工艺条件为：酶解温度45℃、pH 4.2、酶添加量0.8 g/L、酶解时间90 min；益肾型覆盆子复合饮料最佳复配比为：覆盆子原汁用量为40%、复合配料 (枸杞原汁∶山药原料液=3∶1) 为20%、西红柿汁用量为6%、白砂糖用量15%。
- Abstract:
- Taking raspberry as basic material，Lycium chinensis，yam and fresh tomato juice as nutritional assistant materials，the best enzymolysis condition for rasberry juice was studied by single foutor best,and compound beverage technology was optimized by orthogonal best.The results showed that the best condition of raspberry enzymolysis was extracting temperature 45℃，pH 4.2,enzyme amount 0.8 g/L for 90 min.The optimum formula of compound beverage was 40% raspberry leaching solution，20% assistant material with the proportion of Lycium chinensis and yam was 3∶1，6% fresh tomato juice and 15% sugar.
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备注/Memo
第一作者简介：陈晓燕（1979-），女，浙江湖州人，硕士，工程师，研究方向为食品科学与工程。