莲藕金银花复合饮料的工艺研究  

Preparation of a Beverage Containing Lotus Root and Honeysuckle

作　　者：林笑容[1] 金苏英[1] 

机构地区：[1]杭州娃哈哈集团有限公司食品饮料研究所,杭州310018

出　　处：《食品工业》2013年第4期119-121,共3页The Food Industry

摘　　要：以莲藕与金银花为原料研制复合饮料,探讨了莲藕汁的防褐变工艺、金银花的浸提工艺及莲藕汁与金银花汁的最佳配比。结果表明:采用预煮100℃,5 min或10 min,添加护色剂为1.0%氯化钠,杀菌条件为121℃/1 min或85℃/15 min,可防止藕汁褐变,保持良好的色泽。另外,金银花在保温浸提90 min所得汁色香味各方面都达到最佳,并确定了莲藕与金银花汁的最佳混合体积比为4∶1。最后所得的复合饮料具有风味独特,色泽和组织状态良好,并有着丰富的营养成分。The anti-browning process of the lotus root juice, extraction technology of honeysuckle, and the best raUo ot the lotus root juice and honeysuckle juice were discussed. The results showed that the lotus root were precooked in the 1.0% sodium chloride at 100 ℃ for 5 or 10 min, and sterilization conditions were 121 ℃/1 min or 85 ℃/15 min, which can prevent its juice browning. In addition, honeysuckle was extracted for 90 min under the insulation condition, and the color and flavor of the resulting juice were optimal. And the best ratio of lotus root mixed with honeysuckle juice was 4 ： 1. Resulting composite beverage has a unique flavor, color and texture, and has a wealth of nulrients.

关 键 词：莲藕 金银花 复合饮料 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]