生姜红枣枸杞复合饮料的配方及工艺研究
Journal of Xiangnan University（Medical Sciences）（2017）
Abstract
以生姜、红枣和枸杞为原料,通过正交试验确定复合饮料的最佳配方为:生姜、红枣和枸杞复合汁(1:8:6)30ml,白砂糖量为7%,柠檬酸量为0.2%,加水量为复合汁总量的1倍.添加0.02%的抗坏血酸对红枣、枸杞原浆汁护色效果好,0.1%琼脂、0.1%黄原胶和0.15%CMC组成的复合稳定剂增强了产品的稳定性.所得产品风味独特、酸甜可口,为营养、功能型饮料.
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Key words
compound beverage,formula,process,stability
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