霞草红树莓复合饮料的研制  

Study on the Processing Technology of Oldham gypsophila and Red Raspberry Compound Beverage

作　　者：王晓杰[1] 吴志明[1] 刘玮[1] 刘亚红[1] 

机构地区：[1]北京电子科技职业学院,北京100029

出　　处：《安徽农业科学》2010年第11期5831-5833,5847,共4页Journal of Anhui Agricultural Sciences

基　　金：北京市中青年骨干人才培养项目(201008102);小浆果品种筛选及标准化生产技术(nyhyzx07-028)

摘　　要：[目的]以霞草和红树莓为主要原料,研制霞草红树莓复合饮料。[方法]采用正交试验确定霞草汁的最佳浸提条件、复合饮料最佳配方和复合稳定剂的添加量。[结果]霞草汁最佳浸提条件为料液比1∶1(g/ml),pH值7,浸提时间5h,浸提温度90℃。最佳配方为霞草汁用量50%(V/V),红树莓汁用量30%(V/V),白砂糖添加量45g/L,柠檬酸添加量0.5g/L,在此配方下复合稳定剂的最佳配比为黄原胶10.04mg/ml,柠檬酸三钠0.12mg/ml。[结论]在最佳条件下生产的复合饮料,经感官审评、理化指标和微生物指标检验均合格,故霞草红树莓复合饮料口感好、风味独特、工艺简单,含有丰富的营养成分,并且有药用价值和保健功能,具有较好的推广价值。[Objective] Using the juice of Oldham gypsophila and red raspberry as the raw materials,the processing technology of Oldham gypsophila and red raspberry compound beverage was studied. [Method] The optimum extracting conditions,the optimum formula and the addition of composite stabilizer were obtained by orthogonal test. [Result] The results showed that the optimum extracting conditions were： solid-liquid ratio as 1∶1 （g/ml）,pH value as 7,extracting time as 5 h,extracting temperature as 90 ℃. The optimum formula were： the addition amount of Oldham gypsophila juice as 50% （V/V）,the addition amount of red raspberry juice as 30% （V/V）,the addition amount of sugar as 45 g/L,the addition amount of citric acid as 0.5 g/L,the optimum proportion of composite stabilizer were： the xanthan gum as 10.04 mg/ml,the sodium citrate as 0.12 mg/ml by using this formula. [Conclusion] After the sensory evaluation,the physical,chemical indicators and microbiological indicators of the compound beverage produced in optimum conditions are qualified. Oldham gypsophila and red raspberry compound beverage has good promotional value because of its good taste,unique flavor,simple technology,medicinal value and health functions.

关 键 词：霞草 红树莓 复合饮料 稳定性 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]