金银花绿豆原汁复合饮料的生产工艺  

Preparation of Compound Beverage from Honeysuckle and Mung Bean

作　　者：王晓英[1] 刘长姣[1] 段连海 霍岩[3] 

机构地区：[1]吉林工商学院食品工程分院,吉林长春130062 [2]吉林酒精工业集团有限公司,吉林长春130000 [3]吉林省粮油卫生检验监测站,吉林长春130061

出　　处：《食品研究与开发》2014年第9期59-62,共4页Food Research and Development

基　　金：吉林省教育厅项目(2008277)

摘　　要：以金银花和绿豆为主要原料,研究金银花、绿豆原汁复合饮料的生产工艺和配方。通过单因素试验、正交试验和感官评价,确定绿豆浸泡条件为35℃、6 h。复合饮料最佳配方:绿豆原汁和金银花提取液的混合比例为4∶6(mL/mL)、柠檬酸添加量0.12 g/100mL、蔗糖添加量为6 g/100mL,黄原胶与瓜尔豆胶(1∶2)为复合稳定剂,添加量为0.07 g/100mL。绿豆原汁和金银花提取液进行复配制成的复合饮料口感细腻、风味独特,兼有金银花和绿豆的营养价值及保健作用。The preparation and formula of a compound healthy beverage were investigated using Honeysuckle and mung bean. The optimal formula and processing parameters were determined through single factor experiments, orthogonal experiment and sensory evaluation. The mung beans were soaked at 35℃for 6 h. The optimum formula of the beverage were as follows, mung bean juice and honeysuckle extract ratio of 4∶6 （V/V）, the sucrose content of 6 g/100 mL, the citric acid content of 0.12 g/100 mL. xanthan gum and guar gum（1∶2） were chosen as stabilizer with amount of 0.07 g/100 mL. The compound beverage exhibited a unique taste and excellent flavor, nutrition compound of Honeysuckle and mung bean.

关 键 词：金银花 绿豆原汁 复合饮料 加工工艺 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]