混浊型玉竹饮料配方及稳定性研究  

Formula and stability of cloudy beverage from Rhizoma polygonati odorati

作　　者：谷春梅[1] 顾岩[1] 赵洪梅[1] 王文利[1] 文连奎[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,长春130118

出　　处：《食品科技》2011年第12期69-71,76,共4页Food Science and Technology

摘　　要：以干玉竹为主要原料,研究了通过浸提、打浆、粗滤、调配、均质、灌装等工艺制得混浊型玉竹饮料。经正交实验得到玉竹饮料最佳工艺条件为:玉竹汁25%,蔗糖7%,柠檬酸0.2%。并在此基础上,研究了羧甲基纤维素(CMC)、黄原胶、琼脂3种复合稳定剂对混浊型玉竹饮料的影响,得出最佳复合稳定剂及其添加量分别为羧甲基纤维素0.1%、黄原胶0.1%、琼脂0.4%。在此条件下制得的玉竹饮料色泽乳白,酸甜适宜,口感清爽,状态稳定,具备玉竹特有的风味。To dry Rhizoma polygonati odorati as the main raw material,through leaching extraction,and beating,crude filter,allocate,homogeneous,filling process of Rhizoma polygonati odorati made muddy drinks.By orthogonal experiment get Rhizoma polygonati odorati drink best technological conditions for：Rhizoma polygonati odorati juice 25%,sucrose 7%,citric acid 0.2%.And on this basis,the carboxymethyl cellulose（CMC）,xanthan gum,agar three composite stabilizers on cloudy type Rhizoma polygonati odorati beverage influence,obtains the best compound stabilizers and additives for carboxymethyl cellulose respectively 0.1%,xanthan gum 0.1%,agar 0.4%.In these conditions system of Rhizoma polygonati odorati drink sour and sweet,milky white color,suitable for stable,very fresh-tasting,with Rhizoma polygonati odorati peculiar flavor.

关 键 词：玉竹 浑浊型饮料 配方 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]