天冬饮料的加工工艺及稳定性研究  

Study on processing technology and stability of an Asparagus beverage

作　　者：詹永[1] 杨勇[1] 李国庆[2] 李隆云[1] 祝卢艺[1] 

机构地区：[1]重庆市中药研究院,重庆400065 [2]兴安职业技术学院,内蒙古乌兰浩特137400

出　　处：《饮料工业》2010年第6期34-37,共4页Beverage Industry

摘　　要：以新鲜天冬药材为原料,探讨了天冬饮料的加工工艺和稳定性。通过单因素试验和试验正交试验确定了饮料的最优配方及复合稳定剂的添加量。结果表明该饮料最佳配方为天冬汁40%、β-环糊精0.15%、白砂糖5%、柠檬酸0.12%,稳定剂以羧甲基纤维素钠0.1%与黄原胶0.05%复合为佳,制成的天冬饮料质量稳定、酸甜适宜、风味独特。With fresh Asparagus herb as the raw material,the processing technology and stability of an Asparagus beverage were studied. Through single-factor and orthogonal tests,the optimal formula of the beverage and the dosage of compound stabilizer were determined. The results showed the optimal formula as Asparagus juice 40%,β-cyclodextrin 0.15%,sugar 5%,citric acid 0.12%,and a stabilizer of 0.1% CMC-Na ＋ 0.05 % xanthan gum. The beverage was featured by stable quality,appropriate sweetness and sourness and unique flavor.

关 键 词：天冬饮料 加工工艺 配方 正交试验 稳定性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]