| 软枣猕猴桃玫瑰饮料的研制 |
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| 引用本文： | 张博昶,钟 宝,王建国,赵宇航.软枣猕猴桃玫瑰饮料的研制[J].保鲜与加工,2015,15(2):40-43. |
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| 作者姓名： | 张博昶 钟 宝 王建国 赵宇航 |
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| 作者单位： | 吉林农业科技学院食品工程学院;吉林农业科技学院食品工程学院;吉林农业科技学院食品工程学院;吉林农业科技学院食品工程学院 |
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| 基金项目： | 吉林农业科技学院大学生科技创新项目（2014083） |
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| 摘 要： | 以新鲜软枣猕猴桃和玫瑰花为主要原料制作复合饮料,通过单因素及正交试验筛选饮料的最佳原料及澄清剂配方。结果表明,软枣猕猴桃玫瑰饮料的最佳配方为:30%软枣猕猴桃汁、15%玫瑰花汁、0.015%阿斯巴甜、0.02%柠檬酸;最佳澄清剂配方为:0.15%壳聚糖、0.1%硅藻土、0.05%明胶。在此工艺条件下制得的饮料具有清澈透明的浅黄色,猕猴桃与玫瑰的香气均匀浓郁,酸甜适口,味道协调。
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| 关 键 词： | 软枣猕猴桃 玫瑰 饮料 澄清 工艺 |
Development of Actinidia arguta and Rosa rugosa Beverage |
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| ZHANG Bo-chang;ZHONG Bao;WANG Jian-guo;ZHAO Yu-hang.Development of Actinidia arguta and Rosa rugosa Beverage[J].Storage & Process,2015,15(2):40-43. |
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| Authors: | ZHANG Bo-chang;ZHONG Bao;WANG Jian-guo;ZHAO Yu-hang |
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| Institution: | ZHANG Bo-chang;ZHONG Bao;WANG Jian-guo;ZHAO Yu-hang;Jilin Agricultural Science And Technology College, School of Food Technology; |
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| Abstract: | With Actinidia arguta and Rosa rugosa as main raw materials to make compound beverage, the optimal formulae of raw materials and clarifier for this beverage was determined by single factor and orthogonal experiments. The results showed that, the best formula of Actinidia arguta and Rosa rugosa beverage was as follows: Actinidia arguta juice 30%, Rosa rugosa juice 15%, aspartame 0.015% and citric acid 0.02%. The best formula of clarifier was as follows: chitosan 0.15%, diatomite 0.1% and gelatin 0.05%. The obtained beverage had the clear and transparent light yellow color, uniformity and rich aroma of Actinidia arguta and Rosa rugosa, sweet, sour and harmonious taste. |
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| Keywords: | Actinidia arguta Rosa rugosa beverage clarified technology |
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