| 芦笋芹菜汁复合功能饮料的研制 |
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| 引用本文： | 幸胜平,冯健雄,王森,肖华志,祝水兰.芦笋芹菜汁复合功能饮料的研制[J].江西农业学报,2010,22(6):120-122,125. |
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| 作者姓名： | 幸胜平 冯健雄 王森 肖华志 祝水兰 |
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| 作者单位： | 1. 江西省农业科学院,食品加工研究开发中心,江西,南昌,330200
2. 天津大学,农业与生物工程学院,食品科学系,天津,300072 |
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| 基金项目： | 江西省农业科学院科技创新及成果转化基金 |
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| 摘 要： | 以芦笋和芹菜为原料研制了芦笋复合饮料,利用正交试验设计,探讨了提高出汁率、保护产品色泽、淡化芦笋苦味的最佳途径,通过感官、理化等项目的测定,筛选出芦笋复合饮料的最佳配方。结果表明:在芦笋切段6 cm、用100℃热水漂烫5～7 min条件下,芦笋出汁率最高;最佳配方为:自制护色剂2‰,β-环糊精0.2%,白砂糖2.5%,乙基麦芽酚0.03‰,黄原胶0.3%,芹菜汁30%,加芦笋汁至100%。
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| 关 键 词： | 芦笋 芹菜 功能饮料 研制 |
Development of Asparagus Juice Functional Beverage |
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| XING Sheng-ping,FENG Jian-xiong,WANG Sen,XIAO Hua-zhi,ZHU Shui-lan.Development of Asparagus Juice Functional Beverage[J].Acta Agriculturae Jiangxi,2010,22(6):120-122,125. |
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| Authors: | XING Sheng-ping FENG Jian-xiong WANG Sen XIAO Hua-zhi ZHU Shui-lan |
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| Abstract: | Asparagus and celery juice compound beverage was trial-manufactured.By orthogonal experimental design,the author explored the best way to raise the juice rate,to protect the color of product,and to play down the bittermess of asparagus in the juice.The perfect formula of asparagus compound beverage was chosen by the determination of sense,physical and chemical indexes.The results showed that cutting asparagus into sections about 6 cm,using 100 ℃ hot water to blanching them for 5～7 min could obtain the highest rate of asparagus juice.The perfect formula was selected as follows: 2‰ self-made color protection reagent,0.2% β-cyclodextrin,2.5% sugar,0.03‰ ethyl-maltol,0.3% xanthan gum,30% celery juice,adding asparagus juice to 100%. |
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| Keywords: | Asparagus Celery Functional beverage Development |
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