摘要
以沙棘、枸杞子为主要原料,白砂糖、蜂蜜、柠檬酸等为辅料,添加适量的稳定剂,通过正交试验确定沙棘枸杞子复合饮料的工艺配方。结果表明,最佳工艺参数为沙棘浆添加量25%,枸杞浆添加量15%,蜂蜜添加量2%,白砂糖添加量6%,黄原胶添加量0.06%,羧甲基纤维素钠添加量0.04%,果胶添加量0.07%,在此条件下所得产品具有沙棘、枸杞特有的浓郁香气,酸甜适口、口感细腻、组织状态稳定。
A composite bevemge was developed with sea buckthorn and wolfberry as main raw materials,sugar,honey,citric acid,etc as accessories,add the right amount of stabilizer,and through orthogonal tests,the technological formula of the compound beverage of sea buckthorn wolfberry was determined.The experimental results showed that the best process parameters was sea-buckthorn juice 25%,wolfberry juice 15%,honey 2%,white sugar 6%,xanthan gum 0.06%,sodium carboxymethyl cellulose 0.04%,pectin 0.07%.The product had a unique rich aroma of sea buckthorn and wolfberry,sweet and sour,delicate taste,Organizational status stable.
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》
2019年第20期44-46,共3页
Farm Products Processing
关键词
沙棘
枸杞子
复合饮料
稳定性
sea buckthorn
wolfberry
compound beverage
stability
