五味子、酸浆、枸杞复合饮料的研制  

Development of compound beverage of Schisandra chinensi, physalis alkekengi Linn and Lycium chinensis

作　　者：王晓英[1] 刘长姣[1] 段连海 

机构地区：[1]吉林工商学院,食品工程学院,长春130062 [2]吉林酒精工业集团有限公司,长春130000

出　　处：《食品科技》2014年第9期137-140,共4页Food Science and Technology

基　　金：吉林省教育厅重点项目(吉教科合字[2014]第437号)

摘　　要：以五味子、酸浆、枸杞为主要原料,添加蔗糖、柠檬酸和稳定剂,制备复合饮料。以饮料感官指标为考察标准,通过单因素试验和正交试验确定饮料的最佳配方。饮料的最佳配方:混合汁配比为五味子提取液、酸浆汁和枸杞汁混合汁比例为7:3:4,混合汁添加量30 mL/100mL,蔗糖8 g/100 mL,柠檬酸0.05 g/100 mL;稳定剂及其添加量为卡拉胶0.04 g/100 mL,CMCNa 0.1 g/100 mL,黄原胶0.03 g/100 mL。该饮料营养全面,具有独特风味,有较高的推广价值。Schisandra chinensi, physalis alkekengi Linn and Lycium chinensis were chosen as the main raw material adding sugar, citric acid and stabilizer to develop beverage. By sensory evaluation, single factor test and orthogonal test were used to get the optimum formdla of the compound beverage. The optimum formula of the beverage were as follows, the mixed juice ratio of S. chinensi, physalis alkekengi L and Lycium chinensis juice of 7：3：4, mixed juice amount of 30 mL/100 mL, sucrose amount of 8 g/100 mL, citric acid amount of 0.03 g/100 mL. The stabilizers and adding amounts were carrageenan of 0.04 g/100 mL, CMC-Na of 0.1 g/100 mL and xanthan gum of 0.03 g/100 mL. The product is nutritionally complete, has a unique flavor and high promotional value.

关 键 词：五味子 酸浆 枸杞 饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]