红枣鹰嘴豆粉复合饮料的研制  

Jujube Chickpea Flour Compound Beverage

作　　者：俞雅琼[1] 冯云龙[1] 曹娅[1] 

机构地区：[1]新疆职业大学烹饪与餐饮管理学院,新疆乌鲁木齐830013

出　　处：《农产品加工（下）》2016年第4期10-12,共3页Farm Products Processing

摘　　要：以红枣和鹰嘴豆粉为主要原料,在单因素试验的基础上,通过正交试验确定红枣汁浸提的最佳条件为料液比1∶6,浸提温度60℃,浸提时间1 h;红枣鹰嘴豆粉复合饮料的最佳配比为红枣汁与鹰嘴豆粉汁的质量比7∶3,白砂糖添加量7.5%,柠檬酸添加量0.15%,黄原胶添加量0.25%,制成的复合饮料酸甜适口,具有浓郁的红枣香气和轻微的鹰嘴豆汁的味道,是集营养和保健于一体的天然饮品。In the paper, research the compound beverage with jujube and chickpea flour as the main raw materials. The optimum parameters of jujube juice extraction optimized by single factor experiments and orthogonal are determined the ratio of solid and liquid 1 ： 6, the extraction temperature 60 ℃, and the extraction time 1 h. The best formula on the compound beverage are as follows： the mass ratio jujube juice and chickpea flour is 7 ： 3, white sugar dosage 7.5%, the amount of citric acid added 0.15%, xanthan gum 0.25%. This recipe is made with composite drinks sweet and sour with a rich aroma and a slight jujube chickpea sauce taste, nutrition and health is set in one of the natural drinks.

关 键 词：红枣 鹰嘴豆粉 复合饮料 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]