摘要
以黑果腺肋花楸、黑枸杞为主要原料,研究黑果腺肋花楸黑枸杞复合饮料的配方和工艺.结果 表明,最佳配方为黑果腺肋花楸浆添加量20%,黑枸杞浆添加量40%,白砂糖添加量10%,柠檬酸添加量0.10%,黄原胶添加量0.08%,CMC-Na添加量0.06%,果胶添加量0.04%.由此配方和工艺制成的黑果腺肋花楸黑枸杞复合饮料色泽好,呈紫黑色;组织状态好,不析水;口感清香,复合饮料酸甜适口、风味独特.
A composite beverage was developed with Aronia melanocarpa and Lycium ruthenicum Murr as main raw materials,the formulation and technology of Aronia melanocarpa and Lycium ruthenicum were studied.Test results showed that the best formula of Aronia melanocarpa pulp 20%,Lycium ruthenicum Murr pulp 40%,white sugar 10%,citric acid 0.10%,xanthan gum 0.08%,sodium carboxymethyl cellulose 0.06%,pectin 0.04%.Aronia melanocarpa and Lycium ruthenicum Murr beverage made by the formula and process was good color,purple black color,moderate liquidity,uniform state,temperature stratification.Taste of the fragrance,the compound fruit juice drinks were delicious and special.
作者
刘艳怀
尹俊涛
雷勇
代绍娟
LIU Yanhuai;YIN Juntao;LEI Yong;DAI Shaojuan(Shihezi Development Zone Jinnai Food Co.,Ltd,Shihezi,Xinjiang 832000,China)
出处
《农产品加工》
2020年第10期48-51,共4页
Farm Products Processing
关键词
黑果腺肋花楸
黑枸杞
复合饮料
稳定性
Aronia melanocarpa
Lycium ruthenicum Murr
composite beverage
stability
