绿豆浓浆饮料的研制  

Study on Cloudy Juice Beverage with Mung Bean

作　　者：李宏梁[1] 郭文[1] 文兴[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021

出　　处：《食品研究与开发》2011年第1期85-87,共3页Food Research and Development

摘　　要：绿豆饮料是夏季人们喜爱的消暑食品。改进传统绿豆饮料的生产工艺,研制一种绿豆浓浆饮料,不仅不破坏传统绿豆饮料的营养及风味,且产品在工艺上符合工业化生产,有较长的保质期。试验结果表明:将绿豆置于密封保温装置中沸水浸泡3 h～4 h,煮制5 min,吸水率为192%,较常温浸泡等方法效果较好。在121℃,15 min灭菌条件下,使用0.2%VC作为护色剂,绿豆浓浆为较浅的黄褐色,护色效果理想。确定了白砂糖的添加量为3.0%时,绿豆浓浆饮料甜味适中,有浓厚的绿豆香味。Mung bean beverage is one of the best refreshing foods in summer.This paper studied a modern mung bean beverage processing technology,which not only reserved the nutrition and flavor,but also fit the requirements of industrial production,besides,the mung bean beverage produced by this processing technology had longer shelf life.The study showed that：the mung was soaked by boiled water bean and sealed in the heat insulation device for 3 h-4 h,and then boiled for 5 min,the water absorption was 192 %,this soaking method was better than normal temperature soaking.The beverage was sterilized under the temperature of 121 ℃ for 15 min,and vitamin C was added in the concentration of 0.2 % as color protecting agent,after sterilization,the mung bean beverage showed ideal filemot.And mung bean beverage added with sugar in the concentration of 3.0 % was with high stability,fine color and good taste.

关 键 词：绿豆饮料 浸泡 护色 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]