绿豆咖啡复合饮料的研制  

Development of a compound beverage of green gram and coffee

作　　者：王燕[1] 金阳海 刘绍 刘香玲 

机构地区：[1]湖南农业大学食品科技学院,长沙410128

出　　处：《食品与机械》2003年第1期45-46,共2页Food and Machinery

摘　　要：以绿豆、咖啡为主要原料 ,对绿豆咖啡复合饮料的加工工艺进行了初步的探讨 ,并采用正交试验 ,对影响饮料品质的主要因素 :绿豆汁、咖啡、蔗糖的配比以及稳定剂的添加量等进行了分析。结果表明 ,最佳配方为 :40 %绿豆汁 ,0 .5 %咖啡 ,9%蔗糖 ,0 .0 2 %黄原胶 ,0 .1%CMC Na ,0 .0The process of a compound beverage made from green gram and coffee was studied. The main factors that affected the quality, such as the rate of green gram to water with coffee, sugar, stabilizer were investigated by using orthogonal design. The results indicated the optimal prescription : green gram juice content 40%, coffee content 0.5%, sugar content 9%, and 0.02% xanthan gum, 0.05% CMC-Na,0.01% sodium alginate.

关 键 词：配方 生产工艺 质量标准 绿豆 咖啡 复合饮料 稳定剂 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]