摘要
以花生、红枣、黑木耳为原料,配制出营养丰富、风味独特的复合饮料,通过正交实验确定饮料的最佳配方为(以500 mL饮料计):花生:红枣=1:1.5,料液比1:14,白砂糖添加量4%,黑木耳多糖提取液添加量3%。最佳稳定剂的配比为:单甘酯0.2%,海藻酸钠0.2%,CMC 0.3%,卡拉胶0.2%。通过物性仪测试得到的各项指标,均已达到市售饮料的要求。所得到的复合饮料,口感细腻、稳定性好,为实际生产提供理论参考。
The peanut, jujube, black fungus as raw material, prepared of a nutrient-rich, unique flavor compound beverage, orthogonal experiment showed the optimal beverages formulation （500 mL） was： peanut：jujube 1：1.5, solid-liquid ratio 1：14, the amount of white sugar 4%, the amount of auricularia polysaccharides extraction 3%. The optimal stabilizer ratio： monoglyceride 0.2%, sodium alginate 0.2%, CMC 0.3%, carrageenan 0.2%. The indicators tested by the physical properties of meter test had reached commercially drinks requirements. The obtained compound beverage, delicate taste, good stability, this study provide a theoretical reference for the actual production.
出处
《食品科技》
CAS
北大核心
2013年第9期79-82,共4页
Food Science and Technology
基金
吉林省教育厅十二五科学技术研究项目(2012258)
关键词
花生
红枣
黑木耳
复合饮料
配方
peanut
jujube
black fungus
compound beverage
formulation
