Study on Technology and Formula of Walnut-Roxburgh Rose Beverage  

核桃刺梨饮料工艺及配方研究(英文)

作　　者：邢建华[1] 薄惠[1] 张红军 刘军伟[1] 

机构地区：[1]黄河科技学院医学院,河南郑州450063 [2]河南省开封高中,河南开封475000

出　　处：《Agricultural Science & Technology》2013年第3期503-506,共4页农业科学与技术（英文版）

基　　金：Supported by a Grant from Huanghe Science and Technology College (kyz2007013)~~

摘　　要：[Objective] The study aimed to explore technology and formula of walnut- roxburgh rose beverage. [Method] With walnut and roxburgh rose as the main raw material, technology and formula of walnut-roxburgh rose beverage was study by or- thogonal test. In addition, effects of emulsion stabilizers were investigated. [Result] The great emulsifying effect could be achieved by composite emulsion stabilizer at 0.40%. The orthogonal test showed that the optimum formula of walnut-roxburgh rose beverage was composed of 24% walnut milk, 16% cili juice and 12% sugar, with pH of 4.0. The product with stable organization state, pleasant sweetness and sourness may be prepared. [Conclusion] The study laid the foundation for production of walnut-roxburgh rose beverage.[目的]探讨核桃刺梨饮料的配方及生产工艺。[方法]以核桃、刺梨为主要原料,采用正交设计法对核桃刺梨饮料的生产工艺和配方进行了研究,并对乳化稳定剂的乳化稳定效果进行了考察。[结果]复合乳化稳定剂用量0.40%可以达到较好的乳化稳定效果。正交试验结果显示,核桃刺梨饮料最佳配方为:核桃乳用量24%,刺梨汁用量16%,pH4.0,白砂糖用量12%,所得产品组织状态稳定,酸甜爽口。[结论]该研究为核桃刺梨饮料的生产奠定了基础。

关 键 词：WALNUT Roxburgh rose BEVERAGE PROCESS FORMULA 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]