红枣生姜低糖饮料的研制  

Manufacture of low suger beverage with red date and ginger

作　　者：李伟民[1] 余小娜[1] 万程程 Li Weimin;Yu Xiaona;Wan Chengcheng(Food and Pharmacy College,Xuchang University,Xuchang 461000)

机构地区：[1]许昌学院食品与药学院,许昌461000

出　　处：《粮食与食品工业》2024年第2期37-40,共4页Cereal & Food Industry

基　　金：许昌学院横向项目(2023HX024)。

摘　　要：本试验研制了一种低糖饮料,通过单因素试验分析了红枣汁添加量、姜汁添加量、甜菊糖添加量和柠檬酸添加量对红枣生姜甜菊糖饮料品质的影响,通过正交试验对产品配方进行了优化。结果表明:最优配方为枣汁的添加量为40%、姜汁的添加量为20%、甜菊糖的添加量0.03 g、柠檬酸的添加量0.1 g,得到的产品色泽鲜艳、香气浓郁、口味独特,具有较好的市场前景。A low-sugar drink was developed in this experiment,the effects of red jujube juice addition,ginger juice addition,stevioside and citric acid addition on the quality of jujube ginger stevia infusion were analyzed through single-factor tests.The formula was optimized by orthogonal experiments,the result showed that the optimal formula of this drink was 40%of jujube juice,20%of ginger juice,0.03 g of stevia,and 0.1 g of citric acid.The product of the technology with bright color,strong aroma and unique taste,and had good market prospects.

关 键 词：红枣 生姜 甜菊糖 低糖 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]