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投稿时间：2015-09-28
投稿时间：2015-09-28
中文摘要: 以酸浆宿萼和金银花为主要原料，以纽甜为甜味剂来掩盖苦味，研制一种具有保健功能的复合饮料。以感官评 定为指标，通过正交试验和方差分析对饮料的配方和稳定性进行了研究。复合饮料的最佳配方为:酸浆宿萼汁与金银花 汁比例为 4 ∶ 6（体积比）、纽甜添加量为 10 mg/L，柠檬酸添加量为 0.1 %，白砂糖添加量为 4 %；稳定剂及其添加量为海藻 酸钠用量 0.06 %、黄原胶 0.08 %、CMC-Na 0.08 %。该饮料稍带微苦，口感细腻柔和。
Abstract:Taking the extracts of Persistenteal Calyx of Physalis alkekengi L.var. and honeysuckle as raw materials and using neotame as sweeteners to mask bitterness，a kind of compound health beverage was developed. The optimal formula and stability of a compound beverage was studied by orthogonal design，variance analysis and sensory evaluation. The results showed that the optimal formula of compound beverage was followed：the proportion of Persistenteal Calyx of Physalis alkekengi L.var.francheti juice and honeysuckle juice was 4 ∶ 6 （volume ratio）， 10 mg/L neotame，0.1 % citric acid，4 % sugar. And optimum mixed stabilizers were 0.06 % sodium alginate，0.08 % xanthan gum and 0.08 % CMC-Na. The product was good taste with a bit of bitterness.
keywords: Persistenteal Calyx of Physalis alkekengi L.var.francheti（Mast.）Makino honeysuckle compoundbeverage mixed stabilizers
文章编号：201605015 中图分类号： 文献标志码：A
基金项目:吉林省教育厅“十二五”科学研究项目，吉教科合字[2015] 第 371 号，酸浆产品产业化关键技术的研究
| Author Name | Affiliation |
| WANG Ying-chen，ZHANG Chao | School of Food Engineering，Jilin Agriculture Science and Technology College，Jilin 132101，Jilin，China |
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