摘要
本实验以沙棘和黑枸杞为主要原料,白砂糖和柠檬酸为辅料,经打浆、调配、均质等工艺研制的一种复合饮品。在单因素基础上进行正交试验,确定复合饮品的最佳配方:沙棘原汁添加量为24%,黑枸杞原汁添加量为45%,白砂糖添加量为12%,柠檬酸添加量为0.2%。在此优化条件下制得的复合饮质地均匀、口感细腻,对DPPH的清除率可高达92%。
In this experiment,a kind of compound beverage was developed with sea buckthorn and black wolfberry as main raw materials,white sugar and citric acid as additives,and through a series of processes of beating,blending,and homogenizing.Orthogonal experiments are carried out on the basis of single factor test to determine the best formula for preparing the compound beverage:the addition of sea buckthorn juice is 24%,the addition of black wolfberry juice is 45%,the addition of white sugar is 12%,and the addition of citric acid is 0.2%.The compound beverage prepared by the optimal formula has a uniform texture,a delicate taste and the removal rate of DPPH can reach up to 92%.
作者
宋淼
张蓓
魏一泓
陈子悦
孔萱
李中惠
戎文斌
吴文江
Song Miao;Zhang Bei;Wei Yihong;Chen Ziyue;Kong Xuan;Li Zhonghui;Rong Wenbin;Wu Wenjiang(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002)
出处
《粮食与食品工业》
2021年第1期46-50,54,共6页
Cereal & Food Industry
基金
河南农业大学本科教学实验室开放项目“黑枸杞沙棘功能型复合饮的配方工艺研究”(KF1915)。
关键词
沙棘
黑枸杞
复合饮品
加工工艺
抗氧化性
sea buckthorn
black wolfberry
compound beverage
antioxidant activity
