红枣-枸杞复合饮料的加工工艺

以红枣和枸杞为主要原料,按照浑浊型饮料的加工工艺确定了红枣-枸杞复合饮料的最佳工艺条件。正交实验结果表明,枣汁提取的最佳工艺条件为:加水量为枣质量的8倍,果胶酶的质量浓度为3.0 g/L,在45℃下提取4 h。红枣-枸杞复合饮料的最佳配方为:红枣汁的体积分数为0.50,枸杞汁的体积分数为0.50,蔗糖的质量浓度为80 g/L,柠檬酸的质量浓度为1.5 g/L。复合稳定剂的最佳配方为:黄原胶的质量浓度为0.40 g/L,CMC的质量浓度为0.60 g/L,瓜尔豆胶的质量浓度为0.40 g/L。按最佳配方制作的红枣-枸杞复合饮料色泽橙黄,口感细腻,具有浓郁的枸杞和枣的复合香气,酸甜适口。

Development of Compounded Beverages with Jujube and Wolfberry

This study＇ s main raw materials were jujube and wolfberry and the experimental process was doing as the Chrification beverage＇ s. The study aimed to confirm the optimum technology condition for mixed bever- age of jujube and wolfberry. The following results were obtained by doing the orthogonal experiment：The opti- mum extracting condition for jujube juice was ：the ratio of water to jujube of 8 ,p（ peetinase dosage） = 3.0 g/ L, extracting temperature of 45 ℃ and extracting time of 4 h. The best technological parameter for the mixed beverage was：Ф（jujube juice） =0.50,Ф（wolfberry juice） =0.50,p（sugar） =80 g/L,p（citric acid） = 1.5 g/L. The best compound stabilizer formula was ：p（ Xanthan gain） =0.40 g/L,p（CMG） =0.60 g/L,p（ Melon child bean gum） =0.40 g/L. The mixed beverage had the orange color,the taste of sweetness and sourness, exquisite mouthfeel and the mixture flavor of beth strong jujube and woltberry.