红枣南瓜糊饮料的研制  

Preparation of the Chinese Date-pumpkin Beverage

作　　者：刘洋洋[1] 李积华[1] 袁源[1] 静玮[1] 龚霄[1] 林丽静[1] 

机构地区：[1]中国热带农业科学院农产品加工研究所湛江524001

出　　处：《食品工业》2014年第3期60-63,共4页The Food Industry

摘　　要：以南瓜粉主要原料,增稠剂、稳定剂等食品添加剂为辅料,通过正交试验设计,以感官评价和风味测定进行评价,确定了红枣南瓜糊固体饮料的最佳配方:红枣粉0.5 g、南瓜粉3 g,羧甲基纤维素钠0.01 g、黄原胶0.05 g、瓜尔胶0.3 g,白砂糖2 g、柠檬酸0.15 g、香兰素0.005 g、乙基麦芽酚0.006 g,加沸水100 mL。通过此工艺制备的产品,性质稳定,口感清香,是一种营养丰富的饮品。Taking pumpkin powder as Re main raw material, with the thickeners, stabilizers and other food additives as accessories, the processing technique for the solid beverage and its stability through optimization orthogonal tests were studied. According to sense assessment and flavor-determining assessment, the best prescription was as below： Chinese date 0.5 g, pumpkin power 3 g, carboxymethylcellulose sodium 0.01 g, xanthan gum 0.05 g, guar gum 0. 3 g, white granulated sugar 2 g, citric acid 0.15 g, Vanillin 0.005 g, ethyl maltol 0.006 g and boiling water 100 mL. The product is a kind of nutrient-rich beverage, which has stable quality and smooth taste.

关 键 词：红枣 南瓜 饮料 正交试验 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]