蓝莓葛根复合饮料的加工与研制  

Study of the Process of Blueberry and Kudzuvine Root Compound Beverage

作　　者：陈蕾[1] 鲍俊杰[1] 王辰龙[2] 闫晓明[1] 徐义流[3] 

机构地区：[1]安徽省农业科学院农产品加工研究所,安徽合肥230031 [2]安徽农业大学茶与食品科技学院,安徽合肥230036 [3]安徽省农业科学院,安徽合肥230031

出　　处：《安徽农学通报》2013年第10期110-112,共3页Anhui Agricultural Science Bulletin

基　　金：安徽省水果‘115’创新团队(皖人才办2011[2]);财政部现代农业生产发展资金项目(皖农财[2009]297号)

摘　　要：研究了新型的蓝莓葛根复合饮料的生产工艺,确立了最佳的工艺条件。用果胶酶处理蓝莓汁的反应温度为40℃、加酶量0.3%、酶解5h。蓝莓原汁的添加量为140mL,白糖的添加量为8g,葛根汁的添加量为20mL,玫瑰花汁的添加量为10mL,VC的添加量为2.33%,柠檬酸的添加量为0.23%,山梨酸钾的添加量为0.02%,糖酸比为40∶1。复合蓝莓饮料清新宜人、风味俱佳,营养丰富。The processing of blueberry and kudzuvine root compound beverage was studied. The best Process con？ditions was established.In this study,preparation of flesh blueberry juice with pectinase,its reaction temperature is 40℃,enzyme loading of 0.3%,hydrolysis time of 5h.The flavor of juice processing technology was determined for the blueberry juice content of 140mL,adding sugar 8g and kudzuvine root 20mL,rose 10mL,VC 2.33%,Cit？ric acid 0.23%,Potassium sorbate 0.02%,Sugar acid ratio 40∶1. The flavor of the compound blueberry beverage was Fresh and delicious.

关 键 词：蓝莓 葛根 复合饮料 工艺 

分 类 号：S663.2[农业科学—果树学]