玫瑰菠萝复合饮料的研发  

Research and Development of Rose Pineapple Composite Beverage

作　　者：吕静 杨洁茹 陈亚蓝 陈龙 桑大席 朱静 LV Jing;YANG Jieru;CHEN Yalan;CHEN Long;SANG Daxi;ZHU Jing(School of Food Science,Xinyang Agriculture and Forestry University,Engineering Technology Research Center for Comprehensive Utilization of Characteristic Food Resources in Dabie Mountain,Xinyang,He'nan 464000,China)

机构地区：[1]信阳农林学院食品学院,河南省大别山特色食品资源综合利用工程技术研究中心,河南信阳464000

出　　处：《农产品加工》2023年第18期27-29,33,共4页Farm Products Processing

基　　金：河南省青年科学基金项目(212300410228);信阳农林学院高水平科研孵化器建设项目(FCL202014);信阳农林学院2019年度学校青年基金项目(2019LG002);河南省高等学校重点科研项目(23A550015);信阳农林学院科技创新团队项目(XNKJTD-001)。

摘　　要：通过以食用型干玫瑰、新鲜的菠萝为主要原料,研制出一种具有保健作用的新型复合饮料。通过单因素试验研究玫瑰汁、菠萝汁、白砂糖、柠檬酸添加量对产品的影响,通过正交试验优化得出玫瑰菠萝复合饮料的最佳配比。结果表明,玫瑰汁添加量40%,菠萝汁添加量30%,白砂糖添加量7%,柠檬酸添加量0.08%,复合稳定剂黄原胶与海藻酸钠(1∶1)添加量为0.15%时复合体系稳定性较好,且研制出的饮料酸甜可口,满足人们对保健饮品的消费需求。This topic mainly through to consumption type dry rose,fresh pineapple as the main raw material,developed a new composite beverage had the health care effect.Through single factor experiment research rose juice,pineapple juice,sugar,citric acid content of the product,through orthogonal optimization rose pineapple optimal formula of compound beverage.The results showed that the 40% rose juice,pineapple juice 30%,sugar 7%,citric acid 0.08%,xanthan gum and sodium alginate composite stabilizer(1∶1) when the addition amount of 0.15% complex system had good stability,and developed the drink sour and sweet and tasty,meet the love of health drink.

关 键 词：玫瑰花 菠萝 复合饮料 保健饮料 稳定剂 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]