芹菜百合复合饮料的研制  

Development of Apium graveolens L. and Lilium brownie Juice Compound Beverage

作　　者：刘尧[1] 刘长姣[1] 王晓英[1] 王磊[1] 

机构地区：[1]吉林工商学院食品工程学院,吉林长春130507

出　　处：《食品研究与开发》2016年第5期69-72,共4页Food Research and Development

摘　　要：以芹菜、百合为主要原料,辅以柠檬酸、白砂糖,研制出口感优良、营养价值高的复合饮料。在单因素试验的基础上,通过正交试验设计,确定芹菜百合复合饮料的最佳配方为:百合汁和芹菜汁混合比例为1∶4(m L/m L),白砂糖6 g/100 m L,柠檬酸0.08 g/100 m L。通过试验,确定黄原胶0.03 g/100 m L与CMC-Na0.03 g/100 m L混合稳定剂为饮料的最佳稳定剂。此复合饮料营养丰富、风味独特,具有一定的应用前景。Apium graveolens L. and Lilium brownie were used to make composite juice beverage. The optimal formula of the beverage was determined through singe-factor and orthogonal test. The results showed that the optimal formula was Apium graveolens L. and Lilium brownie mixed juice ratio 1 ∶ 4（m L/m L）,sugar 6 g/100 m L,citric acid 0.08 g/100 m L. The optimum stabilizer of the beverage was xanthan gum with 0.03 g/100 m L and CMC-Na with 0.03 g/100 m L. The juice beverage is nutritionally complete,has a unique flavor and high promotional value.

关 键 词：百合 芹菜 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]