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牛蒡红枣莲子营养保健饮料的研制 被引量:1

Development of Burdock, Jujube and Semen Nelumbinis Nutritional Beverage
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摘要 以干红枣、干牛蒡和干莲子为原料,研制牛蒡红枣莲子复合饮料。在单因素试验的基础上,采用响应面优化试验,研究牛蒡浸提液、红枣浸提液和绵白糖添加量对复合饮料的影响。结果表明:牛蒡浸提液添加量21%,红枣浸提液添加量31%,绵白糖添加量3%,莲子汁添加量10%时,可制得一种色泽金黄、澄清透明、无沉淀和杂质、具有牛蒡和红枣特有香气、甜度适中的牛蒡红枣莲子营养保健饮料。 In this paper, dried jujube, dried burdock and dried lotus seeds were raw material, a new kind of nutritional beverage was developed. After a lot of single factor experiments, the response surface optimization tests were used.Effects of burdock extract ratio, jujube extract ratio and sugar ratio on compound beverage were studied in this paper.The results showed that, the best formula was burdock extract ratio 21%, jujube extract ratio 31%, sugar ratio 3%, and semen nelumbinis juice 10%. This compound beverage had golden yellow color, with burdock and jujube aromatic,clear and transparent without precipiation and impurity, and moderate sweet and nutritional.
作者 张兰 贺权 万国福 张嫚 ZHANG Lan,HE Quan,WAN Guo-fu,ZHANG Man ( 1. Jiangsu Food & Pharmaceutical Science College, Jiangsu Food Processing and Development Center, Huaian 223003, China; 2. Lianyungang Bai Fulai Food Limited Company, Lianyungang 222300, China)
出处 《保鲜与加工》 CAS 北大核心 2016年第2期75-80,共6页 Storage & Process
基金 淮安市科技项目(SN13087)
关键词 牛蒡 红枣 莲子 饮料 研制 burdock jujube semen nelumbinis beverage develop
作者简介 张兰(1978-),女,汉族,硕士,副教授,研究方向:食品加工、食品安全与控制。
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