摘要
以五味子、桂圆、生姜、红茶为原料,进行适当处理后按不同比例进行调配得到原料汁最佳配比,研究了原料汁添加量、蔗糖添加量、柠檬酸添加量和稳定剂种类及添加量对产品风味的影响。结果表明,原料汁最佳配比为:V(五味子汁)∶V(桂圆汁)∶V(姜汁)∶V(红茶)=20∶15∶10∶20。成品综合调配的最佳比例为复合原料汁60%,白砂糖10%,柠檬酸0.2%。添加CMC-Na+明胶(0.10%+0.05%)稳定效果最好。
A healthy beverage was explored using schisandra, longan, ginger and black tea as the materials. After preliminary treatment, the substrates were blended at different ratios. The effects of juice content, sugar amount, citric acid amount, stabilizer kind and amount on the flavor of production were investigated. It was found that the optimal ratio of juices was schisandra juice, longan juice, ginger juice, black tea was 20：15：10：20 （mass percent）. Moreover, as to the final product, the optimum juice content was 60%, and the amounts of sugar and citric acid were 10% and 0.12%, respectively. The best stability of the beverage product could be obtained when the CMC-Na and gelatin contents were 0.10% and 0.05%, respectively.
出处
《食品工业》
北大核心
2013年第1期74-76,共3页
The Food Industry
基金
上海高校选拔培养优秀青年教师科研专项基金(nlz09004)
关键词
五味子
桂圆
生姜
红茶
保健饮料
schisandra
longan
ginger
black tea
health beverage
