摘要
为了对冬凌草保健饮料的加工提供参考,采用对比分析、数理统计和正交试验等方法,对冬凌草保健饮料的配比、浸提温度和调配等进行了研究。结果表明：冬凌草饮料最佳配方为冬凌草鲜汁4%＋酸味剂用量0.2%（苹果酸0.10%,柠檬酸0.10%）＋糖10%＋果胶0.12%＋CNC 0.18%,均质压力为21 MPa,杀菌条件为95-100℃杀菌25 min,所得产品色泽透明均匀、微绿,营养丰富、清凉爽口、风味独特,具有良好的悬浮稳定性和流动性,无沉淀,糖酸比合理,保存期可长达6个月以上。
The ratio,extraction temperature and processing technology of Rubescens rubescens health drink were studied by means of comparative analysis,mathematical statistics and orthogonal design to provide a reference for process of Rubescens rubescens health drink.The results showed that the optimum formulation was 4% fresh Rubescens rubescens juice ＋ 0.2% acidity regulator（0.1% malic acid and 0.1%citric acid） ＋ 10% sugar ＋ 0.12% pectin ＋ 0.18% CNC under 21MPa for homogeneous,and the sterilization condition was 95～100℃ for 25min.The Rubescens rubescens health drink processed under the above-mentioned processing conditions is of good suspension stability and mobility without sediment,rational sugar-acid ratio,brightness,slight green,rich nutrition and specific taste and its shelf period could reach above 6 months.
出处
《贵州农业科学》
CAS
北大核心
2010年第11期225-227,共3页
Guizhou Agricultural Sciences
基金
河南省科技攻关重点项目(102102110150)
关键词
冬凌草
正交试验
配方
工艺
Rubescens rubescens
orthogonal design
formulation
technology
