蒲公英饮料的工艺研究  

Mindulle Beverage Technology

作　　者：李应彪[1] 施晓艳 杨眉[1] 

机构地区：[1]石河子大学食品学院,新疆石河子832003 [2]新疆冠农果茸集团股份有限公司技术中心,新疆库尔勒841000

出　　处：《农产品加工（创新版）（中）》2014年第1期46-48,共3页Farm Products Processing

摘　　要：主要研究蒲公英饮料加工过程中的护色、稳定及配方,通过正交试验确定蒲公英饮料最优配方:蒲公英汁料水比1∶5,打浆、过滤后进行调配;添加量为柠檬酸0.1%,白砂糖8%;复合稳定剂为0.06%黄原胶和0.18%海藻酸钠。The color protection, stability and formulation in the process of the dandelion drink are mainly studied. By the orthogonal test, the optimum parameters of dandelion drink are obtained as follows： the ratio of material to water in dandelion blanching 1 ： 5, heating, filtrate, and then allocation; citric acid 0.1%, sugar 8%, compound stabilizer is 0.06% xanthan gum and 0.18% sodium alginate.

关 键 词：蒲公英 保健饮料 工艺 

分 类 号：Q949.95[生物学—植物学]