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投稿时间：2018-10-31
投稿时间：2018-10-31
中文摘要: 以红枣粉为主要原料，香橙粉、柠檬粉、糖粉等为辅料，通过正交试验和响应面试验对红枣粉固体饮料的配方及稳定性进行研究。结果表明红枣粉固体饮料的较优配方为：香橙粉40%、柠檬粉5%、糖粉60%；最佳复配稳定剂添加量为单硬脂酸甘油酯0.03%、β-环糊精0.04%、海藻酸钠0.05%。该研究为红枣的综合开发利用提供重要依据。
Abstract:Jujube powder was used as the main raw material，and orange powder，lemon powder and sugar powder were used as auxiliary materials.The formulation and stability of jujube powder were studied by single factor test and orthogonal test.The results showed that the best formula of jujube powder was：40%orange powder，5%lemon powder and 60%sugar powder.The optimum compound stabilizer was added in an amount of 0.03%of glyceryl monostearate，0.04%of β -cyclodextrin，and 0.05%of sodium alginate.This study provided an important basis for the comprehensive development and utilization of jujube.
keywords: jujube powder beverage formula response surface stability
文章编号：201917023 中图分类号： 文献标志码：
基金项目:兵团向南发展创新专项（2018DB002）；兵团中青年科技创新领军人才计划项目（2018CB024）
| Author Name | Affiliation |
| WANG Yuan-yi，CHEN Guo-gang | Food College，Shihezi University，Shihezi 832000，Xinjiang，China |
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