枸杞山药复合果肉饮料工艺研究  

Study on the Technology of Processing Compound Fruit Beverage with Wolfberry and Chinese Yam

作　　者：孙平[1] 徐雅雯[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品研究与开发》2013年第6期52-56,共5页Food Research and Development

摘　　要：以枸杞、山药为主原料,研制一种新型的复合果肉保健饮料,并对工艺流程、护色方法、原料配比及稳定剂选择等进行探讨,并对成品进行相关指标的测定。实验结果表明,最佳护色方案为:选择柠檬酸与异VC钠协同使用作为护色剂,浓度均为0.25%;最佳配方为:枸杞浆15%,山药浆35%,白砂糖6%,柠檬酸0.30%;稳定剂的最佳配方为:CMC 0.15%+黄原胶0.25%;相关指标测定结果均符合国家标准。Wolfberry and Chinese yam were used as main ingredients in this experiment for preparing a new compound fruit beverage with healthy function. The technological process, methods of color preserving, ratio of raw materials and the selection of stabilizer were investigated. Related indicators were detected. The results show that the beverage will be in a good condition of color protection when 0.25 % of citric acid and sodium erythorbate. The optimal formulation for this beverage is 15 % of wolfberry juice, 35 % of Chinese yam juice, 6 % of sugar and 0.30 % of citric acid. The optimal stabilizer formula is 0.15 % of CMC and 0.25 % ofxanthan gum. The relevant indicators are in line with national standards.

关 键 词：枸杞 山药 复合饮料 护色 稳定性 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]