| 薏苡仁枸杞饮料加工工艺对稳定性的影响研究 |
| |
| 引用本文： | 魏宵凌,夏明,赵泸英.薏苡仁枸杞饮料加工工艺对稳定性的影响研究[J].农产品加工．学刊,2012(9):67-70. |
| |
| 作者姓名： | 魏宵凌 夏明 赵泸英 |
| |
| 作者单位： | 浙江中医药大学药学院 |
| |
| 摘 要： | 为了提高薏苡仁和枸杞饮料的稳定性,改进其加工工艺与配方,经单因素试验和正交试验,优选出饮料的配方和制备方法。结果表明,采用下列的配方与工艺组合:不过筛的薏苡仁粉用量为2.8%,蔗糖用量为7%,枸杞预煮时间(杀菌时间和预煮时间)为40 min,不添加稳定剂,调配温度为100℃可得到风味优良和稳定性较好的饮料。
|
| 关 键 词： | 薏苡仁 枸杞 复合饮料 加工工艺 稳定性 |
The Effect of Processing Technique on the Stability of the Beverage Obtained by Coix Seed and Chinese Wolfberry |
| |
| WEI Xiao-ling, XIA Ming,ZHAO Lu-ying.The Effect of Processing Technique on the Stability of the Beverage Obtained by Coix Seed and Chinese Wolfberry[J].Nongchanpin Jlagong.Xuekan,2012(9):67-70. |
| |
| Authors: | WEI Xiao-ling XIA Ming ZHAO Lu-ying |
| |
| Institution: | (College of Pharmacy,Zhejiang Chinese Medical University,Hangzhou,Zhejiang 310053,China) |
| |
| Abstract: | In order to improve the stability of the beverage prepared from coix seed and Chinese wolfberry,the processing technique and the formula of it are optimized.The optimum formula and processing conditions of beverage are selected by the single factor experiments and the orthogonal test.The experimental results indicate that the beverage can acquire a good flavor and stability through the technique as follows:2.8% of the coix seed flour is added directly without sieving;the sugar content is 7% to control the density;the Chinese wolfberry is precooked for 40 min before mixing,and the mixing temperature of the materials is 100 ℃. |
| |
| Keywords: | coix seed Chinese wolfberry compound beverage processing formulation stability |
| 本文献已被 CNKI 等数据库收录！ |
|
