| 红枣生姜复合饮料的研制 |
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| 引用本文： | 梁锦丽,郑锐东,郑燕丹.红枣生姜复合饮料的研制[J].保鲜与加工,2011,11(3):27-29. |
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| 作者姓名： | 梁锦丽 郑锐东 郑燕丹 |
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| 作者单位： | 广东揭阳职业技术学院生物工程系,广东,揭阳,522000;广东揭阳职业技术学院生物工程系,广东,揭阳,522000;广东揭阳职业技术学院生物工程系,广东,揭阳,522000 |
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| 摘 要： | 以红枣和生姜为主要原料研制复合饮料.在单因素试验的基础上通过正交试验,确定红枣生姜复合饮料的最佳配方为:红枣汁与生姜汁的质量比为4:1,白砂糖添加量为7.5%,柠檬酸添加量为0.25%.用该配方制成的复合饮料酸甜适口,具有浓郁的红枣香气和生姜的微辛辣味,是集营养和保健于一体的天然饮品.
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| 关 键 词： | 红枣 生姜 复合饮料 |
Research on Compound Beverage of Red Jujube and Ginger |
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| LIANG Jin-li,ZHENG Rui-dong,ZHENG Yan-dan.Research on Compound Beverage of Red Jujube and Ginger[J].Storage & Process,2011,11(3):27-29. |
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| Authors: | LIANG Jin-li ZHENG Rui-dong ZHENG Yan-dan |
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| Institution: | LIANG Jin-li,ZHENG Rui-dong,ZHENG Yan-dan(Department of Biological Engineering,Jieyang Vocational & Technical College,Jieyang 522000,China) |
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| Abstract: | This paper studied a compound beverage formulas with red jujube and ginger as materials.The formula for the compound beverage was confirmed by single factor experiment and orthogonal test as follows:the optimum proportion of red jujube juice and ginger juice was 4∶1(m:m),and sugar and acid constitute 7.5% and 0.25% of the total contents respectively.It tasted sweetly and sourly,the flavor of strong red jujube and spicy tasteless of ginger,which was a natural beverage with nutrition and health care. |
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| Keywords: | red jujube ginger compound beverage |
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