红豆汤固体饮料的研究  

Study on Solid Beverage Made from Adzuki Bean Decoction

作　　者：李家磊[1] 姚鑫淼[1] 卢淑雯[1] 任传英[1] 吕世祥[1] 张英蕾[1] 赵蕊[1] 谢学军[1] 周野[1] 

机构地区：[1]黑龙江省农业科学院食品加工研究所,黑龙江哈尔滨150086

出　　处：《食品研究与开发》2014年第13期44-46,共3页Food Research and Development

基　　金：农业部948项目(2012-Z45);黑龙江省青年基金(QC2013C024);黑龙江省博士后资助经费(LBH-Z12243)

摘　　要：以红豆为原料,经过蒸煮制成红豆汤,再采用真空冷冻干燥工艺制成红豆汤固体饮料,并采用正交试验确定最佳配方为蔗糖8%,食盐1%,枣花蜜2%,加工而成的红豆汤固体饮料的各项指标均符合要求,不仅风味独特、口感香醇,而且较好地保留了红豆的营养成分,红豆汤固体饮料的研制符合人们对现代化营养膳食的要求,因此,具有广泛的开发应用价值,这也为红豆的深加工提供了一条新的途径。It was made to adzuki bean decoction by cooking with adzuki bean as raw material ,then freeze-drying technology applied to solid beverage made from adzuki bean decoction prepared , and the optimal allocation was found by orthogonal experiment, as follows：Sucrose 8%, salt 1%, chinese date honey 2%.All indexes of solid beverage made from adzuki bean decoction meet the requirement. It not only had peculiar flavor and tastes mellow, but also preserve nutrients made from adzuki bean better. Development of solid beverage made from adzuki bean decoction meets people＆#39;s demand about modern nutritional and dietary. Therefore , it had extensive using value, and it also provides a new way for the deep processing of adzuki bean.

关 键 词：红豆 固体饮料 真空冷冻干燥 

分 类 号：TS278[轻工技术与工程—农产品加工及贮藏工程]