| 南瓜保健饮料的研制 |
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| 引用本文： | 唐彦君,王桂华,张洪微,魏文毅,李慧.南瓜保健饮料的研制[J].黑龙江八一农垦大学学报,2007,19(5):77-81. |
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| 作者姓名： | 唐彦君 王桂华 张洪微 魏文毅 李慧 |
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| 作者单位： | 1. 黑龙江八一农垦大学食品学院,大庆,163319
2. 黑龙江八一农垦大学生命学院 |
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| 摘 要： | 对以南瓜为主要原料,加入稳定剂、蔗糖等辅料制成营养丰富、口感甜美的南瓜饮料工艺进行了研究。通过单因素及正交试验确定了4个因素,即南瓜浆用量、蔗糖用量、稳定剂用量、柠檬酸用量的最佳工艺条件。试验结果表明,最佳生产工艺条件为:南瓜浆45%、蔗糖6%、卡拉胶与CMC-Na用量为0.15%,质量比为1:1。饮料风味独特,具有一定的保健功能。
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| 关 键 词： | 南瓜 饮料 工艺 |
| 文章编号： | 1002-2090（2007）05-0077-05 |
| 收稿时间： | 2007-10-07 |
| 修稿时间： | 2007年10月7日 |
Study on Healthy Pumpkin Beverage |
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| TANG Yan-jun,WANG Gui-hua,ZHANG Hong-wei,WEI Wen-yi,LI Hui.Study on Healthy Pumpkin Beverage[J].Journal of Heilongjiang August First Land Reclamation University,2007,19(5):77-81. |
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| Authors: | TANG Yan-jun WANG Gui-hua ZHANG Hong-wei WEI Wen-yi LI Hui |
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| Abstract: | Taking pumpkin as main material and adding stabilizer and sucrose, technics of nutritive and delightful pumpkin beverage was studied. Through single factor and orthogonal experiment, optimum technical condition including four factors, amount of pumpkin liquid, amount of sucrose, amount of stabilizer and amount citric acid, was determined. Experimental results indicated that the optimum techinic for produce of pumpkin beverage is 45% of pumpkin liquid, 6% of sucrose, 0.15% of Kara rubber and CMC-Na compound (1:1). This drink possesses flavory and is healthy. |
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| Keywords: | pumpkin beverage technics |
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