| 雪菊罗汉果绞股蓝复合保健饮料的工艺研究 |
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| 引用本文： | 杨雯雯,郭志芳,傅 航.雪菊罗汉果绞股蓝复合保健饮料的工艺研究[J].保鲜与加工,2014,14(3):43-46. |
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| 作者姓名： | 杨雯雯 郭志芳 傅 航 |
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| 作者单位： | 漯河职业技术学院食品工程系;漯河职业技术学院食品工程系;漯河职业技术学院食品工程系 |
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| 摘 要： | 以雪菊、罗汉果、绞股蓝为主要原料制备复合饮料,通过正交试验优化雪菊汁提取工艺和复合饮料配方。结果表明,当料液比为1∶80,温度为80℃,时间为15 min,雪菊汁的提取效果最好。雪菊罗汉果绞股蓝复合保健饮料的最佳配方为：30%雪菊汁,20%罗汉果汁,20%绞股蓝汁,7%白砂糖。制得的复合保健饮料澄清透明,口感柔和,营养丰富,并较好地保留了雪菊、罗汉果、绞股蓝原有的风味。
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| 关 键 词： | 雪菊 罗汉果 绞股蓝 复合饮料 工艺 |
Study on the Process of Compound Health Beverage of Coreopsis tinctoria, Siraitia grosvenorii and Gynostemma pentaphyllum |
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| YANG Wen-wen,GUO Zhi-fang,FU Hang.Study on the Process of Compound Health Beverage of Coreopsis tinctoria, Siraitia grosvenorii and Gynostemma pentaphyllum[J].Storage & Process,2014,14(3):43-46. |
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| Authors: | YANG Wen-wen GUO Zhi-fang FU Hang |
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| Institution: | (Luohe Vocational Technology College, Luohe 462002, China) |
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| Abstract: | The paper uesd Coreopsis tinctoria, Siraitia grosvenorii and Gynostemma pentaphyllum as raw materials to prepare the compound beverage. The extraction process of Coreopsis tinctoria juice and compound beverage formula were optimized by orthogonal experiments. The results showed that, when the ratio of material to water was 1 ∶80, extraction temperature was 80 ℃, extraction time was 15 min, the extraction effect of Coreopsis tinctoria juice was the best. The optimum formula of compound health beverage was adding 30% Coreopsis tinctoria juice, 20% Siraitia grosvenorii juice, 20% Gynostemma pentaphyllum juice and 7% sugar. The obtained compound health beverage was clear and transparent, taste fine and smooth, had abundant nutritions and the original flavors of the Coreopsis tinctoria, Siraitia grosvenorii and Gynostemma pentaphyllum. |
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| Keywords: | Coreopsis tinctoria Siraitia grosvenorii Gynostemma pentaphyllum compound beverage technology |
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