谷芽大枣汁饮料的研究  

Study on millet sprout and jujube drink

作　　者：梁双波[1] 李凤翔[1] 宫英振[1] 郭卫芸[1] 王新玉[1] 

机构地区：[1]河北省农林科学院谷子研究所,石家庄050031

出　　处：《食品科技》2005年第4期60-62,共3页Food Science and Technology

摘　　要：以谷芽、大枣为主要原料,通过对谷子、大枣的前处理制成谷芽大枣汁饮料的加工工艺进行探讨,并在单因子试验的基础上采用复因子、正交试验,对影响饮料品质的主要因素谷芽、大枣、蔗糖的配比及辅料、稳定剂的添加量进行分析研究。结果表明:最佳配方为谷芽添加量6%、大枣添加量0.5%、蔗糖8%及复合型稳定剂0.1%。This paper stated the technology of producing millet sprout and jujube drink using pretreated millet sprout and jujube as main material. The effect of the ratio of millet, jujube and sucrose, as well addition of auxi-liary material and stabilizer, on quality of the drink was investigated by single-factor test and orthogonal test. The result showed that the good quality millet sprout and jujube drink could be obtained by adopting following conditions: millet sprout addition 6%; jujub addition 0.5%; sucrose addition 8%; matrix stabilizer addition 0.1%.

关 键 词：谷芽 大枣 稳定剂 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]