明列子玫瑰悬浮饮料的研制  

Development of the Basil-seed and Rose Suspended Beverage

作　　者：战伟伟 李晓天 于卓 邱磊 ZHAN Wei-wei;LI Xiao-tian;YU Zhuo;QIU Lei(College of Food and Drug,Shandong Institute of Commerce and Technology,Jinan 250103,China;College of Bioengineering,Qilu University of Technology,Jinan 250353,China)

机构地区：[1]山东商业职业技术学院食品药品学院,山东济南250103 [2]齐鲁工业大学生物工程学院,山东济南250353

出　　处：《保鲜与加工》2019年第2期113-120,共8页Storage and Process

基　　金：山东省重点研发计划项目(2018GSF120014)

摘　　要：以明列子和新鲜玫瑰花作为生产原料,加入蔗糖、稳定剂、柠檬酸等配料制作悬浮饮料,在单因素试验的基础上,通过正交试验优化悬浮饮料的最佳工艺为:选用复合型稳定剂阿拉伯胶与CMC,质量比为2∶3,添加量为0.2%,pH调节至4.0,蔗糖添加量7.5%,明列子添加量0.3%,玫瑰花汁添加量(体积比)35%,该工艺生产的悬浮饮料口感清爽,颗粒均匀饱满,花香浓郁,色泽亮丽。A nutritious and stable suspended beverage was developed with basil seed and rose as main raw material,and sucrose, stabilizer and citric acid and other food additive as supplements in this paper. By the single factor and orthogonal experiments, the optimal prescription was determined as follows: the compound stabilizer content 0.2%,mass ratio of arabia gum and CMC 2∶3, pH 4.0, sugar 7.5%, basil seed 0.3%, and rose juice 35%(V/V). The finished product had refreshing taste, uniform and full grains, rich flower aroma and bright color.

关 键 词：明列子 玫瑰 悬浮 饮料 

分 类 号：TS257.9[轻工技术与工程—食品科学与工程]