红枣冬瓜复合饮料的研制  

A Study on Producing Technology of Compound Beverage of Red Jujube and Wax Gourd

作　　者：陈红惠[1] 刘芳[1] 沈清清[2] 张明镜[1] 

机构地区：[1]文山学院化学与工程学院,云南文山663099 [2]文山学院环境与资源学院,云南文山663099

出　　处：《文山学院学报》2015年第6期14-18,共5页Journal of Wenshan University

摘　　要：以红枣、冬瓜为主要原料,研制红枣冬瓜复合饮料。以饮料感官指标为考察标准,通过单因素和正交试验确定了最优工艺条件为:红枣汁与冬瓜汁的体积混合比例为1∶1,蔗糖添加量为10%,柠檬酸添加量为0.1%,海藻酸钠添加量0.05%。依此工艺制得的复合饮料风味独特,具有较高的保健功能。The compound beverage is produced with jujube and wax gourd as the main raw material. Optimum formula of beverage is determined by single factor test and orthogonal test and sensory evaluation. Optimum formula of beverage are as follows, ration of wax gourd juice and jujube juice being 1 to 1, with the addition of sugar beingl0%, citric acid being 10% and sodium alginate being 0.05%. Following this process a unique flavor and better health function beverage can be obtained.

关 键 词：红枣 冬瓜 饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]