蓝莓枸杞复合饮料加工工艺研究  

Study on the Formulation of Composite Health Blueberry and Wolfberry Drink

作　　者：曾宪鹏[1] 代永刚[1] 李倬林[1] 李达[1] 南喜平[1] ZENG Xianpeng;DAI Yonggang;LI Zhuolin;LI Da;NAN Xiping(Institute of Agro-food Technology, Jilin Academy of Agricultural Science, Changchun, Jilin 130033, China)

机构地区：[1]吉林省农业科学院农产品加工研究所,吉林长春130033

出　　处：《农产品加工（下）》2018年第5期34-36,共3页Farm Products Processing

基　　金：吉林省科学技术厅重点科技成果转化项目(20160307008NY)

摘　　要：研究了蓝莓、枸杞、白砂糖和蜂蜜4种原料的添加量对蓝莓枸杞复合饮料的影响,采用正交试验,研究不同原料配比对蓝莓枸杞饮料感官品质的影响,得到最佳配方为蓝莓汁添加量12%,枸杞汁添加量1.5%,白砂糖添加量10%,蜂蜜添加量1.5%。在此条件下生产的产品风味独特、口味纯正、营养丰富。A composite health blueberry drink was developed with blueberries as main raw material and meldar as accessories.First,the additions of blueberries,sugar,medlar and honey were determined by single factor experiments in terms of sensory score. Then,the effect of different proportion of raw materials and accessories on the quality of the product was studied in orthogonal experments. The most suitable amount of raw material and accessories was determined blueberry 12%,medlar 1.5%,sugar 10% and honey 1.5%. The product had the characteristics of unique flavor,pure taste,rich nutrition and so on.

关 键 词：蓝莓 枸杞 饮料 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]