板蓝根绿豆芽汁复合饮料的研制  

PREPARATION OF COMPOUND BEVERAGE CONTAINING RADIX ISATIDIS AND MUNG BEAN SPROUT JUICE

作　　者：程彦伟[1] 李勇慧[1] 冯爱青[1] 易力[1] 王利阳[1] 冯海燕[1] 

机构地区：[1]洛阳师范学院生命科学系,河南洛阳471022

出　　处：《河南工业大学学报（自然科学版）》2012年第6期81-84,共4页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南省科技攻关计划项目(102102110155;102102110108;112102310524);河南省青年骨干教师项目(2011ggjs-154);洛阳师范学院应用科学与技术研究基金项目(10000993)

摘　　要：以切段干燥的板蓝根和新鲜的绿豆芽为原料,研制了板蓝根绿豆芽复合型澄清饮料.单因素试验确定去味剂糊精加入量为0.2%;以两种汁液比,汁液量,白砂糖量,柠檬酸量,稳定剂量为因素,采取5因素4水平L_（16）（4~5）正交试验设计,筛选出最佳试验配方为：汁液比1：1,汁液量25%,白砂糖4.0%,柠檬酸0.25%,稳定剂（羧甲基纤维素钠和黄原胶为1：1）0.12%,生产出来的饮料风味、口感和稳定性最佳.In this paper,we prepared a clear compound beverage from cut dried Radix hatidis and fresh mung bean sprouts.Based on single factor experiment,we determined that the addition amount of deodorant dextrin was 0.2%.Selecting the juice ratio,the juice amount,the sugar amount,the citric acid amount and the stabilizer amount as factors,we determined five-factor four-level orthogonal experiments,and determined the optimum formula as follows;juice ratio 1：1,juice amount 25%,sugar amount 4.0%,citric acid amount 0.25%and stabilizer amount 0.12%,wherein the stabilizer contained CMC-Na and Xanthan gum with a ratio of 1：1.The compound beverage prepared according to the formula was excellent in flavor,taste and stability.

关 键 词：板蓝根 绿豆芽 正交试验 配方 复合型饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]