红薯叶苋菜复合饮料的研究  

Research on compound beverage of sweet potato leaf and three-coloured amaranth

作　　者：岳春[1] 何际芳[1] 张亚红[2] 

机构地区：[1]南阳理工学院生物与化学工程系,河南南阳473004 [2]南阳市质量技术监督检验测试中心,河南南阳473000

出　　处：《饮料工业》2007年第11期22-24,共3页Beverage Industry

摘　　要：通过对红薯叶和苋菜原料配比、浸提条件、护色、调配等的研究,选择出最佳实验配比方案:红薯叶∶苋菜为4:3,红薯叶浸提时间为3h,苋菜浸提时间为2h,柠檬酸为0.01%,蔗糖为7.0%,抗异坏血酸钠为0.2%,最终生产出了色、香、味俱佳的具有保健功能的天然红薯叶苋菜复合饮料。The optimal experimental program was determined through the studies on ratio of sweet potato leaf to three-coloured amaranth, extraction conditions, colour-keeping and formulation. The results indicated that the ratio of sweet potato leaf to three-coloured amaranth was 4：3, the extraction time for sweet potato leaf and three-coloured amaranth was 3 h and 2 h, respectively, and 0.01% citric acid, 7.0% sugar and 0.2% Vitamin C were mixed with the extracts to give a natural health compound beverage with excellent colour, aroma and taste.

关 键 词：红薯叶 苋菜 护色 浸提 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]