| 红枣山楂核桃复合饮料加工工艺及稳定性研究 |
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| 引用本文： | 王静,刘敏,安斐然,张学毅,陆学洲,李超君.红枣山楂核桃复合饮料加工工艺及稳定性研究[J].农产品加工．学刊,2022(4). |
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| 作者姓名： | 王静 刘敏 安斐然 张学毅 陆学洲 李超君 |
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| 作者单位： | 陕西学前师范学院生命科学与食品工程学院 |
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| 基金项目： | 陕西学前师范学院大学生创新创业训练计划项目(2020DC090,S202114390015);陕西省科技计划项目(2019NY-133);农业农村部富硒产品开发与质量控制重点实验室/富硒食品开发国家地方联合工程实验室开放课题资助项目(Se-2019B03)。 |
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| 摘 要： | 以红枣、山楂、核桃仁、白砂糖为主要原料,加入复合稳定剂进行调配制得红枣山楂核桃复合饮料,并对其制作配方和加工工艺进行优化。结果表明,山楂汁添加量18%,红枣汁添加量22%,核桃浆添加量34%,白砂糖添加量6%,制成的复合保健饮料呈自然亮乳黄色,具有红枣、山楂、核桃的特殊风味和气味,口感均匀、醇厚,无异味。加入明胶0.02%,羧甲基纤维素钠0.04%,海藻酸钠0.08%,蔗糖酯0.06%作为复合稳定剂。制出的产品底表无沉淀,表面没有脂肪析出现象,口感细腻、润滑,稠厚感适宜。
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| 关 键 词： | 红枣 山楂 核桃 复合饮料 稳定性 |
Study on Processing Technology and Stability of Jujube,Hawthorn and Walnut Compound Beverage |
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| WANG Jing,LIU Min,AN Feiran,ZHANG Xueyi,LU Xuezhou,LI Chaojun.Study on Processing Technology and Stability of Jujube,Hawthorn and Walnut Compound Beverage[J].Nongchanpin Jlagong.Xuekan,2022(4). |
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| Authors: | WANG Jing LIU Min AN Feiran ZHANG Xueyi LU Xuezhou LI Chaojun |
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| Institution: | (College of Life Sciences and Food Engineering,Shaanxi Xueqian Normal University,Xi'an,Shaanxi 710100,China) |
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| Abstract: | The jujube,hawthorn,walnut kernel and white granulated sugar were used as main raw materials, and a compound stabilizer was added. Its preparation formula and processing technology were optimized. The study found that:18% of hawthorn juice,22% of red date juice,34% of walnut pulp,6% of white sugar,the compound health drink was naturally bright and creamy yellow,with the unique taste and aroma of jujube,hawthorn,walnut. Gelatin 0.02%,carboxymethyl cellulose sodium 0.04%,sodium alginate 0.08%,and sucrose ester 0.06% were added as a composite stabilizer. The prepared product had no sediment on the bottom surface and no appearance of fat precipitation on the surface. The taste was fine,smooth,and thick. |
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| Keywords: | jujube hawthorn walnut compound beverage stability |
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