蒲公英、菠萝天然饮料的生产工艺研究  

Study on Processing Technology of Natural Drinks Made from Dandelion and Pineapple

作　　者：肖玫[1] 李耀[1] 杨红艳[1] 王燕[1] 

机构地区：[1]南京农业大学工学院,江苏南京210031

出　　处：《食品科学》2007年第11期634-637,共4页Food Science

基　　金：南京农业大学SRT基金项目(0615Y30)

摘　　要：本研究以蒲公英、菠萝为主要原料,加以柠檬酸、蜂蜜等辅料,经科学加工制成具有独特风味和很高营养价值的天然饮料。对蒲公英、菠萝复合保健饮料的生产工艺、配方和技术关键进行了研究。通过正交试验及方差分析,确定出该饮品的最佳组合方式为A3D4C4E2B2即澄清的蒲公英菠萝复合汁45ml,蜂蜜2ml,柠檬酸0.15g、柠檬酸钾0.1g、蔗糖0.3g、水为52.45ml(上述均为质量百分数)。通过实验,还确定出产品最适稳定剂配方:CMC-Na为0.02%。This research takes dandelion, pineapple as the primary materials with citric acid, honey, and so on as supplementary materials, and makes the natural drink with unique flavor and nutritional value in light of scientific processing. The research deals with processing, prescription and the technical key of dandelion, pineapple compound healthy care drink. Through the orthogo- nal experiment and the variance analysis, the test determines the optimum formulation of the prescription, i.e. A3D4C4E2B2, that is dandelion and pineapple compound juice 45ml, honey 2ml, potassium citrate 0.15g, sucrose 0.3g, water 52.55ml. In a small -scale production experiment, it was concluded that the optimum stabilizer combination is 0.02% of CMC-Na.

关 键 词：蒲公英 菠萝 复合汁 工艺 配方 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]