甘草沙棘功能性复合饮料的研制  

Development of Functional Beverage of Sea-buckthorn Licorice

作　　者：吴梦瑶 邢玉梅 张连城 程代[1] 孔宇[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《饮料工业》2017年第5期21-24,共4页Beverage Industry

摘　　要：以甘草和沙棘为原料,研究一款缓解雾霾对肺部健康伤害的复合功能性饮料。从饮料的风味、稳定性和护色等方面对甘草沙棘汁进行研究。实验结果为:甘草浸提液7%、沙棘浓缩汁10%、白砂糖8%,此时饮料的风味最好;添加0.01%抗坏血酸,饮料的色素稳定性最好;在饮料中添加0.08%的羟甲基纤维素和0.16%的黄原胶做稳定剂,可显著改善甘草沙棘汁的稳定性;用0.02%的薄荷香精可显著增强甘草沙棘汁口感。This paper aims at studying a compound functional beverage to alleviate the health damage of lung and haze with liquorice and sea buckthorn as raw materials. The paper studies the juice of liquorice from the aspects of flavor,stability and color protection. Experimental results are as follows： liquorice extract 7%,sea buckthorn juice concentrate：white sugar 8%,10%,the flavor of the beverage is best;adding 0.01% ascorbic acid,the stability of the pigment beverage best;xanthan gum added 0.08% carboxymethyl cellulose and 0.16% in the beverage in the stabilizer,the stability of sea buckthorn juice can significantly improve the liquorice stability. 0.02% mint flavor can significantly enhance the taste of licorice sea buckthorn juice.

关 键 词：甘草 沙棘 雾霾 稳定性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]