鲜葛根海带复合饮料的研究  

Study on a compound beverage of fresh Puerariae radix and kelp

作　　者：单联刚[1] 

机构地区：[1]江苏食品职业技术学院食品与营养工程学院,江苏淮安223003

出　　处：《饮料工业》2011年第11期22-24,共3页Beverage Industry

摘　　要：以鲜葛根汁和用柠檬皮脱腥处理的海带浸提液为原料,研制出鲜葛根海带复合饮料。经过单因素试验和正交试验得出:在0.3%柠檬酸添加量的基础上,复合饮料的最佳配比为:每100g复合饮料中含海带浸提液12g、葛根汁18g、蔗糖5.5g。A compound beverage was made from fresh Puerariae radix juice and kelp extract deodorized with lemon peel. Through single-factor and orthogonal experiments,the optimal formula of the beverage was determined as （in 100 g beverage） Puerariae radix juice 18 g, kelp extract 12 g and sugar 5.5 g, based upon 0.3% citric acid.

关 键 词：葛根 海带 柠檬皮 复合饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]