摘要
红甜菜颜色鲜艳,口味甜脆,具有较高的营养价值与保健功能。为了拓宽甜菜产业应用领域,开发有一定附加值和保健功能的新产品,本研究以红甜菜、柠檬为主要原料,研发一种红甜菜复合饮料。以感官评价为指标,通过单因素试验和正交试验确定饮料的最佳配方为:红甜菜含量10%,柠檬含量25%,白砂糖含量20%,黄原胶添加量为0.1%。该款红甜菜复合饮料光泽鲜艳,酸甜可口、富含营养、口感色泽俱佳,此复合饮料的研发为食用红甜菜的深加工和应用推广提供新的出路。
Red beet has bright color,sweet and crisp taste and high nutritional value and health care function.In this study,in order to broaden the application field of sugar beet industry and develop new products with certain added value and health care functions,red beets and lemon were used as the main raw materials to develop a red beet compound beverage.With the sensory evaluation as the index,the optimum formula of the beverage was determined by single factor experiment and orthogonal experiment:sugar beet content 10%,lemon content 25%,white sugar content 20%and xanthan gum content 0.1%.The red beets compound beverage is rich in nutrition and tastes sour,sweet and delicious.The research of this compound beverage provides a new way for the deep processing,application and promotion of edible red beets.
作者
张震
刘天骄
崔杰
程大友
代翠红
ZHANG Zhen;LIU Tianjiao;CUI Jie;CHENG Dayou;DAI Cuihong(Harbin Institute of Technology,Harbin 150001;Xi'an Jiaotong University,Xi'an 710049)
出处
《中国糖料》
2022年第4期69-73,共5页
Sugar Crops of China
基金
国家自然科学基金面上项目“低温诱导甜菜春化基因BvRAV的功能研究”(31771864)资助。
关键词
红甜菜
柠檬
复合饮料
正交试验
工艺
red beet
lemon
compound beverage
orthogonal experiment
technology
