紫甘薯、大枣、山楂复合饮料制备工艺  

The Preparation Procedure of Purple Sweet Potato,Jujube and Hawthorn Compound Beverage

作　　者：于淑兰[1] YU Shu-lan(Weifang Vocational College, Weifang 261031, Shandong, China)

机构地区：[1]潍坊职业学院,山东潍坊261031

出　　处：《食品研究与开发》2017年第13期109-112,共4页Food Research and Development

基　　金：山东省科技厅星火计划项目(2012XH06004)

摘　　要：选择紫甘薯、大枣、山楂等果蔬为主要原料,研究复合饮料的配方、加工工艺和关键技术。通过不同配比的研究,找出复合饮料的最佳配比为:紫甘薯汁∶大枣汁∶山渣汁=64.5∶21.0∶14.5(体积比)。利用正交试验筛选出该复合饮料的最佳配方为:复合汁(紫甘薯汁、大枣汁、山渣汁)95%,蔗糖4%、柠檬酸0.06%。该复合饮料色泽紫红,口感好,酸甜适口,具有浓郁大枣和紫甘薯的复合香气,是一种营养价值较高的天然饮品。Taking the fruits and vegetables like purple sweet potato, jujube, hawthorn as the main raw materi-als, the formula, processing technology and key technology of the compounded beverage was studied in this pa-per. On the basis of the study with different proportions, the best formula of the compound beverage was ob-tained as follows：the ratio of purple sweet potato, jujube and hawthorn is 64.5：21.0：14.5 （percent by vol-ume）. The optimized formula of the compound beverage was obtained by orthogonal method, which was 95%of compound juice including purple sweet potato juice, jujube juice and hawthorn juice, 4%of sugar and 0.06%of citric acid. The compound beverage has a purple color with the proper acidity and sweet taste. The compound-ed beverage releases the strong aroma of purple sweet potato and jujube smells, and is a natural drink with high nutritional value.

关 键 词：紫甘薯 大枣 山楂 复合饮料 工艺 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]