淮山药枸杞红枣复合饮料的研制  

Development of the compound beverage of yam, Lycium barbarum L. and Zizyphus jujuba Mill.

作　　者：孙芝杨[1,2] 杨振东[1,2] 焦宇知[1] 

机构地区：[1]江苏食品职业技术学院,江苏淮安223003 [2]江苏省食品加工工程技术研究开发中心,江苏淮安223003

出　　处：《中国酿造》2013年第4期157-160,共4页China Brewing

基　　金：淮安市科技支撑计划项目(SN12082)

摘　　要：以淮山药、宁夏枸杞、红枣3种药食两用食品为原料,加入蜂蜜、柠檬酸、复合稳定剂等制备复合饮料。复合饮料的最佳配方为淮山药浆25%,枸杞汁20%,红枣汁10%,蜂蜜10%,柠檬酸0.12%,复合稳定剂为0.03%黄原胶、0.07%羧甲基纤维素钠和0.05%海藻酸钠。Yam, Lycium barbarum L. and Zizyphusjujuba Mill. were used to make compound beverage with honey, citric acid and composite stabilizer. The best formula is 25% yam paste, 20% Lycium barbarum L. juice, 10% Zizyphus jujuba Mill. juice, 10% honey and 0.12% citric acid. Composite stabilizer is 0.03% xanthan gum, 0.07% sodium carboxymethyl cellulose and 0.05% sodium alginate.

关 键 词：淮山药 宁夏枸杞 红枣 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]