| 葛根菠萝保健饮料的加工工艺 |
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| 引用本文： | 高秀瑞,刁春英,王燕.葛根菠萝保健饮料的加工工艺[J].河北农业科学,2011,15(6):66-68,97. |
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| 作者姓名： | 高秀瑞 刁春英 王燕 |
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| 作者单位： | 1. 河北省农林科学院经济作物研究所,河北石家庄,050051
2. 河北经贸大学生物科学与工程学院,河北石家庄,050061 |
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| 摘 要： | 为开发葛根深加工产品，用葛根汁和菠萝汁为原料，将其按一定的配比制成了一种天然保健饮料。为了明确葛根菠萝饮料的最佳生产工艺，以葛根汁与菠萝汁体积比、糖添加量、柠檬酸添加量3个因素为考察对象，采用L9（3^3）正交试验设计，研究了葛根菠萝保健饮料的最佳配比方案，并对结果进行方差分析。结果表明：最佳配方为葛根汁与菠萝汁体积比2：3、糖添加量8％、柠檬酸添加量0.12％；方差分析结果表明，葛根汁与菠萝汁配比、糖添加量和柠檬酸添加量对试验结果均有显著影响。在该工艺条件下制得的饮料风味独特，兼具营养保健功效。
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| 关 键 词： | 葛根 菠萝 保健饮料 加工工艺 |
Processing Technology of Compounded Health Drink of Radix Puerariae and Pineapple |
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| GAO Xiu-rui,DIAO Chun-ying,WANG Yan.Processing Technology of Compounded Health Drink of Radix Puerariae and Pineapple[J].Journal of Hebei Agricultural Sciences,2011,15(6):66-68,97. |
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| Authors: | GAO Xiu-rui DIAO Chun-ying WANG Yan |
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| Institution: | GAO Xiu-rui1,DIAO Chun-ying2,WANG Yan2 (1.Institute of Cash Crops,Hebei Academy of Agriculture and Forestry Sciences,Shijiazhuang 050051,China,2.College of Biological Science and Engineering,Hebei University of Economics and Business,Shijiazhuang 050061,China) |
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| Abstract: | In order to exploit new product of radix puerariae, one natural and healthy beverage was developed by mixing its juice with pineapple juice. Using single factor test and orthogonal experiment, effects of juice ratio, sugar content and citric acid content were studied. The results showed that the ratio of radix puerarire to pineapple should be 2： 3, optimum citric acid content was 0. 12%, optimum sugar content was 8%. All factors were evaluated as significant by variance analysis. This health drink was nutritional and gave a special flavor. |
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| Keywords: | Radix puerariae Pineapple Health drink Technology of compounded |
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