摘要
以山药(Dioscorea opposita)和枸杞(Lycium chinense)为主要原料制备营养保健型复合饮料,考察不同护色剂对山药的护色效果,设计正交试验优化枸杞—山药复合饮料的配方,并优选合适的稳定剂。结果表明,2 g/L的亚硫酸氢钠对山药护色效果好,优化的复合饮料配方中山药浆、枸杞汁、蔗糖和柠檬酸的质量分数分别为30%、20%、6%、0.18%,2.0 g/L的羧甲基纤维素钠作稳定剂稳定效果好且能改善饮料的口感。制备的枸杞—山药复合饮料色泽鲜艳、酸甜适度,无分层,并具有枸杞和山药的独特风味。
A nutritious and healthful compound beverage was prepared with Chinese yam(Dioscorea opposita) and wolfberry(Lycium chinense) as main materials.The effect of different color protecting agent on protecting the color of Chinese yam was studied;the formulation of compound beverage was optimized by orthogonal test;and proper stabilizer was selected.The results showed that the optimal color protecting agent of Chinese yam was 2 g/L NaHSO3.The optimal formulation for the compound beverage was the mass ratio of Chinese yam juice,wolfberry juice,sugar and citric acid at 30%,20%,6% and 0.18% respectively.The stabilization effect of 2.0 g/L CMC-Na stabilizer was great which could improve the taste of beverage as well.The wolfberry-Chinese yam compound beverage was with bright color,moderate sweet and sour taste,modest,without stratification,and had unique flavor of wolfberry and Chinese yam.
出处
《湖北农业科学》
北大核心
2013年第11期2637-2639,共3页
Hubei Agricultural Sciences
