摘要
研究了以红枣、丝瓜为主要原料的新型复合保健饮料的加工工艺.通过红枣和丝瓜的护色、澄清、风味调配、稳定剂的选择等试验对复合饮料的生产工艺进行了探讨.运用正交试验确立果汁饮料的最佳调配比例为丝瓜汁15%,红枣汁10%,白砂糖8%,柠檬酸0.10%.
A new compounded healthy protection drink was developed with red jujube and towel gourd as materials. The color protecting, clarification, the flavor mixing and stabilizing agent in the manufacture process were studied and the manufacture technics was discussed. Using the method of orthogonal experiment, the best prepare proportion of the fruit juice, towel gourd 15% , red jujube 10% , white sugar 8% , citric acid 0.10% was confirmed. Finally a new compounded healthy protection drink with unique flavor and good taste was developed.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2008年第3期12-14,20,共4页
Journal of Henan University of Technology：Natural Science Edition
关键词
红枣
丝瓜
保健饮料
red jujube
towel gourd
healthy protection drink
