圣女果罗布麻花茶复合饮料的研制  

Research on composite beverage of cherry tomatoes and venetum flower tea

作　　者：祝美云[1] 党建磊[1] 李小月[1] 魏征[1] 林顺顺[1] 谢旭丹[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《河南农业大学学报》2010年第3期330-333,共4页Journal of Henan Agricultural University

基　　金：河南省教育厅科技攻关项目(2007550010)

摘　　要：以圣女果汁和罗布麻花茶汁为原料,对复合饮料配方及稳定剂的稳定效果进行了试验.通过正交试验和感官评价,确定了圣女果罗布麻花茶复合饮料的最佳产品配方为圣女果汁质量∶罗布麻花茶汁质量为7∶3,柠檬酸质量0.10%,白砂糖质量9%.试验结果表明,添加复配稳定剂0.15%CMC—Na和0.15%黄原胶对复合饮料的稳定性良好.可研制橙黄色,均匀稳定,酸甜适口,口感细腻柔和的饮料.With cherry tomatoes and venetum flower tea as the raw material,the stablizing effects of the formula and the stabilizer were investigated.The optimum formula was confirmed for cherry tomatoes juice and venetum flower tea through the orthogonal test and sensory evaluation as follows with 7∶3 proportition for cherry tomatoes juice to venetum flower tea,0.10% of lemon acid and 9% of sugar.The experimental results showed that the stability of compounded beverage was best when adding 0.15% of CMC—Na and 0.15% of Xanthan gum＇s of composite stabilizer.The product was orange,uniform and stable,and the palatability was sweet and sour,with soft and delicate texture.

关 键 词：圣女果 罗布麻花茶 复合饮料 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程] TS255.41[轻工技术与工程—食品科学与工程]