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Position: Home > Articles > Study on the Development of Yam Particles-Green Tea Compound Beverage and the Method of Color Protecting Hubei Agricultural Sciences 2015,54 (15) 3723-3726

淮山药颗粒-绿茶复合饮料的研制及其护色方法研究

作  者:
胡月芳;黄志强
单  位:
贺州学院化学与生物工程学院
关键词:
淮山药;绿茶;复合饮料;配方;护色
摘  要:
以淮山药、绿茶为原料,利用单因素和正交试验对淮山药颗粒-绿茶复合饮料的研制及其护色方法进行了研究。结果表明,淮山药在D-异抗坏血酸钠和柠檬酸(质量比为2∶3)的复合护色液里,在90℃下热烫护色20 min,护色效果最好;淮山药颗粒-绿茶饮料的最佳生产配方为料液比[淮山药汁∶去离子水(m/V,g∶m L)]1∶12、绿茶汁添加量7%、白砂糖添加量5%、柠檬酸添加量0.010%、CMC-Na添加量0.04%、琼脂添加量0.12%、淮山药颗粒添加量7%。
译  名:
Study on the Development of Yam Particles-Green Tea Compound Beverage and the Method of Color Protecting
作  者:
HU Yue-fang;HUANG Zhi-qiang;College of Chemistry and Bioengineering ,Hezhou University;
关键词:
yam;;green tea;;compound beverage;;formula;;color protection
摘  要:
Taking the fresh yam and green tea as main raw material, single factor and orthogonal tests were carried out to develop yam particles-green tea compound beverage and study color protection methods. The results showed that,the optimum production formula of yam particles-green tea compound beverage was as follows :the solid-liquid ratio 1∶12, green tea juice7%,white sugar 5%,citric acid 0.010%,dosage of CMC-Na 0.04%,agar 0.12%,and yam particles 7%; and the colour protection was best if the yams were blanched for 20 min at 90 ℃ in compound color protecting liquid containing D-sodium erythorbate and citric acid(the mass ratio was 2∶3).

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