牛蒡红枣莲子营养保健饮料的研制  

Development of Burdock, Jujube and Semen Nelumbinis Nutritional Beverage

作　　者：张兰[1] 贺权 万国福[1] 张嫚[1] 

机构地区：[1]江苏食品药品职业技术学院,江苏省食品加工工程技术研究开发中心,江苏淮安223003 [2]连云港百福来食品有限公司,江苏连云港222300

出　　处：《保鲜与加工》2016年第2期75-80,共6页Storage and Process

基　　金：淮安市科技项目(SN13087)

摘　　要：以干红枣、干牛蒡和干莲子为原料,研制牛蒡红枣莲子复合饮料。在单因素试验的基础上,采用响应面优化试验,研究牛蒡浸提液、红枣浸提液和绵白糖添加量对复合饮料的影响。结果表明:牛蒡浸提液添加量21%,红枣浸提液添加量31%,绵白糖添加量3%,莲子汁添加量10%时,可制得一种色泽金黄、澄清透明、无沉淀和杂质、具有牛蒡和红枣特有香气、甜度适中的牛蒡红枣莲子营养保健饮料。In this paper, dried jujube, dried burdock and dried lotus seeds were raw material, a new kind of nutritional beverage was developed. After a lot of single factor experiments, the response surface optimization tests were used.Effects of burdock extract ratio, jujube extract ratio and sugar ratio on compound beverage were studied in this paper.The results showed that, the best formula was burdock extract ratio 21%, jujube extract ratio 31%, sugar ratio 3%, and semen nelumbinis juice 10%. This compound beverage had golden yellow color, with burdock and jujube aromatic,clear and transparent without precipiation and impurity, and moderate sweet and nutritional.

关 键 词：牛蒡 红枣 莲子 饮料 研制 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]