豆浆藤茶复合饮料的研制  

The Development of A Compound Beverage from Soybean Milk and Ampelopsis grossedentata

作　　者：张世仙[1] 高美丽[1] 梁林丽 陈云[1] 唐光宇[1] 

机构地区：[1]遵义师范学院化学化工学院,黔北特色资源应用研究实验室,贵州遵义563002

出　　处：《食品研究与开发》2016年第2期78-80,共3页Food Research and Development

基　　金：贵州省联合基金资助项目(黔科合J字LKZS[2012]28号);贵州省科技厅资助项目(黔科合J字[2011]2082号);遵义师范学院红色文化资源开发与区域经济研究中心资助(ZE2012009)

摘　　要：以豆浆和藤茶汁为主要原料,研究豆浆藤茶复合饮料的加工工艺和产品配方。通过正交试验确定了影响豆浆藤茶复合饮料的最佳配方为:豆浆藤茶汁体积比为5∶1、蔗糖素为0.03%、CMC为0.20%,影响复合饮料的感官品质的主次因素是:CMC用量>豆浆藤茶体积比>蔗糖素用量。A compound beverage from soybean milk and Ampelopsis grossedentata has been developed, the technology and the formula of the compound beverage were also researched. Through orthogonal experiment, the optimal formula ascertained： 5 ∶ 1 volume ratio between soybean milk and Ampelopsis grossedentata, sucralose0.03 %,and CMC 0.20 %. The order of factors affecting the compound beverage sensory quality was：dosage of CMC,volume ratio of soybean milk and ampelopsis,content of sucralose.

关 键 词：豆浆 藤茶 复合饮料 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]