苹果山药复合饮料的工艺研究  

Study on Compounded Beverage of Apple and Chinese Yam

作　　者：陈颖[1] 

机构地区：[1]河南工业大学,河南郑州450052

出　　处：《饮料工业》2015年第6期16-19,共4页Beverage Industry

摘　　要：本文以苹果、山药为主要原料,辅以柠檬酸、白砂糖、稳定剂等,通过正交试验,感官评价等方法,制作出风味独特、营养丰富的苹果山药复合型功能饮料。实验表明:该饮料的最佳调配比例为苹果汁30%,山药汁10%,白砂糖10%,柠檬酸0.15%。稳定剂最佳组合为黄原胶0.04%,单甘脂0.03%,海藻酸钠0.06%,CMC0.06%。With fresh apple,Chinese yam as primary meterial and citric acid,sugar and stabilizing agent as auxiliary materials,using sensory evaluation and orthogonal experiment method,we made a new healthy compound juice with unique flavor and abundant nutrients. The result showed that the best content of apple juice,Chinese yam juice,sugar,citric acid were 30%,10%,10% and 0.15%,respectively. The best mulsification stabilizers were xanthan gum（0.04%）,monoglyceride（0.03%）,sodium alginate（0.06 %）and CMC（0.06%）.

关 键 词：苹果 山药 复合饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]