黑枸杞蓝莓复合饮料的配方工艺研究  

Formula Research of Compound Beverage with Lycium ruthenicum Murr and Blueberry

作　　者：刘艳怀 尹俊涛[1] 雷勇[1] 代绍娟[1] 张雪梅[1] LIU Yanhuai;YIN Juntao;LEI Yong;DAI Shaojuan;ZHANG Xuemei(Shihezi Development Zone Jinnai Food Co.,Ltd.,Shihezi,Xinjiang 832000,Chin)

机构地区：[1]石河子开发区神内食品有限公司,新疆石河子832000

出　　处：《农产品加工》2018年第8期28-30,34,共4页Farm Products Processing

摘　　要：以黑枸杞和蓝莓为主要原料,根据饮料的加工工艺,添加一定量的白砂糖、柠檬酸、稳定剂等辅料,通过感官评价的方法,调配出一款营养价值较高,口感、色泽、风味、组织状态均最佳的饮料。通过正交试验得出原辅料最优配比为黑枸杞浆30%,蓝莓浆15%,白砂糖10%,柠檬酸0.2%,CMC-Na 0.08%,果胶0.04%,黄原胶0.08%,结冷胶0.05%。The compound beverage took Lycium ruthenicum Murr and blueberry as raw materials. According to the processing technology of beverage, a certain amount of sugar, citric acid, stabilizer and other accessories were added. Through the sensory evaluation made a beverage with high nutritional value, taste, flavor, color, organizations. According to the orthogonal experiment, the optimal proportion of raw materials were as follows Lycium ruthenicum Murr 30%, blueberry15%,sugar 10%,were as follows citric acid 0.2%,the CMC-Na 0.08%,pectin 0.04%,xanthan gum 0.08%,and gellan0.05%.

关 键 词：黑枸杞 蓝莓 复合饮料 配方 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]