红枣、绿豆复合饮料的研制  

Processing Technology of Compounded Beverage by Jujube and Mung Bean

作　　者：李宏高[1] 吴忠会[1] 白文涛 

机构地区：[1]陕西科技大学,陕西西安710016 [2]陕西九州生物科技园,陕西西安710065

出　　处：《食品科学》2007年第12期569-573,共5页Food Science

摘　　要：以红枣、绿豆为原料,主要研究了红枣、绿豆汁复合保健饮料的加工工艺,并对绿豆的液化、糖化和红枣的溶解度作了研究;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、风味独特的红枣、绿豆复合型保健饮料。This essay mainly intends to make a study on the brewing technology health beverage compounded by Jujube and mung bean. With this purpose, a research on mung bean liquefaction, saccharifying and jujube striping rate is made through orthogonal test and sense evaluation in order to work out the optimal content proportions and brew out the nutritious health beverage compounded by jujube and mung bean with specific flavor.

关 键 词：红枣 绿豆 保健饮料 正交试验 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]