红枣莲藕汁保健饮品的研制  

Development of Health Drink with Jujube and Lotus Root Juice

作　　者：张卓 祁建州 王晓萌 刘轩 马晓飞 牟建楼[1] ZHANG Zhuo;QI Jianzhou;WANG Xiaomeng;LIU Xuan;MA Xiaofei;MU Jianlou(College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,China)

机构地区：[1]河北农业大学食品科技学院,河北保定071000

出　　处：《现代食品》2021年第7期80-84,90,共6页Modern Food

基　　金：河北省农产品加工工程技术研究中心运行绩效后补经费(199676183H);2020年河北农业大学大学生创新创业训练计划项目“杂粮消费行为及影响因素——基于河北省的调查”(2020256)。

摘　　要：以藕、荷叶和红枣为原料,研制莲藕、荷叶和红枣复合保健饮料。以感官评价为指标,通过单因素试验和正交试验得出饮料的最佳配方:荷叶汁、红枣汁和藕汁的复合比为8∶5∶3、白砂糖添加量为4%、抗坏血酸添加量为0.15%。最佳复合稳定剂为0.05%羧甲基纤维素钠(Sodiumcarboxymethylcellulose,CMC-Na)和0.04%卡拉胶。在此条件下所配得的饮料,均匀透明,甜度适中,具有藕的清凉、荷叶的清香和红枣香气,为红枣莲藕荷叶复合饮料工业化生产提供了理论依据。The compound health drink of lotus root,lotus leaf and red date was studied.Using sensory evaluation as indicators,the best formula for drinks were obtained by single factor test and orthogonal test,the results are as follows:the volume ratio of lotus leaf juice,jujube juice and lotus root juice is 8∶5∶3,and composite with 4%of sugar and 0.15%vitamin C.The best additive for stabilizers is determined as 0.05%CMC-Na and 0.04%carrageenan.The health drink is red brown,transparent,sweet moderate,with the coolness of lotus root,lotus leaf fragrance and red jujube aroma.

关 键 词：藕 红枣 荷叶 复合型保健饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]