生姜-红枣-枸杞-银耳复合饮料工艺研究  

Study on the technology of the compound beverage of ginger,jujube,goji and tremella fuciforms

作　　者：周意文 赵楠[1] 唐春红[1] 鞠云[1] 马龙[1] 陈琳莉[1] 

机构地区：[1]重庆工商大学环境与生物工程学院绿色食品研究所,重庆400067

出　　处：《中国食品添加剂》2015年第1期127-133,共7页China Food Additives

摘　　要：以生姜、红枣、枸杞、银耳为原料,进行适当处理后按不同比例进行调配研制复合饮料。在单因素试验的基础上通过正交试验,确定红枣枸杞汁、生姜汁、银耳汁的最佳配比为3∶1∶1,并通过均匀实验和正交试验联用确定了各配料的添加量,复合饮料的最佳配方为:0.02%的抗坏血酸,0.02%的乳酸链球菌素,总量为0.1%的柠檬酸与柠檬酸钠,其两者比例为1∶1.6,12%的冰糖液,0.07%的食盐,0.2%的β-环状糊精。该复合饮料酸甜适口,营养丰富,并具有保健功能。This paper studied a compound beverage formula with red jujube,wolfberry,ginger and tremella fuciformis.The formula was confirmed by single factor experiment and orthogonal test as follows ∶ the optimum proportion of red jujube,wolfberry juice and ginger juice and tremella juice was 3 ∶ 1 ∶ 1. The amount of each ingredient by uniform experiment and orthogonal experiment,and the best formula of the food additives for the compound beverage was ∶ 0.02% ascorbic acid、0.02% nisin、0.1% citric acid and sodium citrate,ratio of 1 ∶ 1.6、12% sugar、0.07% salt and 0.2% β- cyclodextrin.The composite beverage tested sweet and sour. It is nutritious and good for health.

关 键 词：生姜 红枣 保健 复合饮料 

分 类 号：TS202.1[轻工技术与工程—食品科学]