蒲公英、山楂复合保健饮料的研制  

Development of Dandelion and Hawthorn Compound Health Beverage

作　　者：李宏高[1] 吴忠会[1] 

机构地区：[1]陕西科技大学职业技术学院,陕西西安710016

出　　处：《食品科学》2009年第4期286-289,共4页Food Science

摘　　要：以蒲公英、山楂为原料,主要研究了蒲公英、山楂汁复合保健饮料的加工工艺,并对山楂汁浸提时间、温度、料水比、复合饮料澄清方法的确定作了研究;通过正交试验、感官评价,得出原料最佳配比。研制出营养丰富、风味独特的蒲公英、山楂复合型保健饮料。In this study,a compound health beverage was developed with dandelion and hawthorn as raw material.The results showed that the optimal extraction conditions of hawthorn juice are softening hawthorn at 80 to 90 ℃ for 20 to 25 min,and extracting hawthorn for 10 h at 90 ℃ at the material-liquid ratio of 1:5.5.0.2% ascorbic acid plus 0.2% EDTA-2Na is the best color fixative for dandelion.The optimized formula of compound health beverage through orthogonal test is 40% of dandelion juice,25% of hawthorn juice,10%...

关 键 词：蒲公英 山楂 保健饮料 正交试验 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]