LIU Chang-jiang,KUANG Ming.Manufacture of Medlar-calcium Fruit Compound Health Beverage[J].Northern Horticulture,2013,37(17):129-131.
枸杞钙果复合运动饮料的研制
- Title:
- Manufacture of Medlar-calcium Fruit Compound Health Beverage
- 文章编号:
- 1001-0009(2013)17-0129-03
- Keywords:
- medlar; calcium fruit; health beverage
- 分类号:
- S 567.1+9
- 文献标志码:
- A
- 摘要:
- 以枸杞和钙果为主要原料，榨汁后枸杞汁进行澄清，钙果汁进行酶解处理，然后通过L9（34）正交实验确定枸杞钙果复合运动饮料的工艺配方。结果表明：钙果果汁添加果胶酶0.05%，在酶解温度45℃，酶解时间4 h时出汁率最高；添加0.07%的壳聚糖枸杞汁的澄清效果最好；枸杞钙果复合运动饮料的最佳配方为：枸杞汁添加量为40%、钙果汁添加量为30%、柠檬酸添加量为0.18%、蔗糖添加量为8%、氯化钠0.03%、葡萄糖添加量为0.5%，维生素C 0.01%、维生素B1 0.004‰、维生素B2 0.003‰。
- Abstract:
- Taking medlar and calcium fruit as the main raw material,the medlar slurry was clarified after juicing,the calcium fruit juice was enzymatic,and the formula of medlar-calcium fruit compound health beverage was optimized by L9(34)orthogonal tests.The results showed that calcium fruit juice had the highest juice yield by enzymatic hydrolysis with 0.05% pectinase at 45℃ for 4 hours;and medlar slurry by 0.07% chitosan had the best clarification effect.The optimal formula of medlar-calcium fruit compound health beverage was as follows:40% medlar slurry,30% calcium fruit juice,0.18% citric acid,8% sucrose,0.03% sodium chloride,0.5% glucose,0.01% VC,0.004% VB1 and 0.003% VB2.
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备注/Memo
第一作者简介：刘长江（1973-），男，吉林省吉林市人，硕士，讲师，研究方向为运动饮料的研究与开发。
收稿日期：2013-04-09