海带绿豆饮料的工艺研究  

PREPARATION PROCESS OF BEVERAGE CONTAINING KELP AND MUNG BEAN

作　　者：郭红珍[1] 申磊[1] 李新[1] 

机构地区：[1]廊坊师范学院生命科学学院,河北廊坊065000

出　　处：《河南工业大学学报（自然科学版）》2014年第4期100-103,109,共5页Journal of Henan University of Technology：Natural Science Edition

基　　金：廊坊市科学技术局项目(2012012008)

摘　　要：以海带、绿豆为原料研制出一种新型饮料.通过茶叶脱腥处理海带,结果表明,茉莉花茶用量2.0%,80℃下持续25 min,脱腥效果最佳.通过正交试验,确定出该饮料的最佳配方为海带汁50%、绿豆汁35%、柠檬酸0.35%、白砂糖8%.所制得的饮料澄清透亮,酸甜可口,有茉莉的清香,产品中降压活性物质甘露醇的含量为21.2 mg/L.A new beverage was developed from kelp and mung bean. Teas were used to deodorize kelp;and the best deodorization effect was obtained by processing kelp with 2.0% Jasmine tea at 80 ℃ for 25 minutes. The optimum formula of the beverage was determined as follows through orthogonal tests： kelp juice 50%,mung bean juice 35%,citric acid 0.35% and white sugar 8%. The prepared beverage was clear and delicious,and had the jasmine flavor;and the product contained 21.2 mg/L mannitol,which is an antihypertensive active substance.

关 键 词：海带 绿豆 脱腥 甘露醇 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]