纳豆复合饮料的研制  

Study on Technology of Natto Compound Beverage

作　　者：李延辉[1] 丁兆伟[1] 

机构地区：[1]吉林农业科技学院食品工程学院,吉林吉林132101

出　　处：《北方园艺》2012年第12期184-187,共4页Northern Horticulture

摘　　要：以纳豆、黍米、芝麻和蜂蜜为主要原料,通过单因素和正交实验确定纳豆复合保健饮品的最佳配方。结果表明:纳豆浆汁15%、黍米芝麻汤汁30%、蜂蜜7%、柠檬酸0.06%,研制出的饮料口感润滑、风味良好,并具有溶血栓、降血压、降血脂、美容养颜等多种功效的保健型饮料。Natto,millet,sesame,and honey were used as main raw materials for the development of health beverage,by single factor and orthogonal test to determine the best natto compound health beverage.The results showed that the best formula of natto were sauce 15%,millet sesame soup 30%,honey 7%,citric acid 0.06%developed one kind of feeling in the mouth lubrication flavor,and dissolved the thrombus,to lower the blood pressure,to fall the blood fats,the cosmetology to raise the face and so on many kinds of efficacy of health beverages.

关 键 词：纳豆浆汁 黍米芝麻汤汁 正交实验 保健型饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]