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红枣生姜复合饮料的研制

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以红枣和生姜为主要原料研制复合饮料.在单因素试验的基础上通过正交试验,确定红枣生姜复合饮料的最佳配方为:红枣汁与生姜汁的质量比为4:1,白砂糖添加量为7.5%,柠檬酸添加量为0.25%.用该配方制成的复合饮料酸甜适口,具有浓郁的红枣香气和生姜的微辛辣味,是集营养和保健于一体的天然饮品.
Research on Compound Beverage of Red Jujube and Ginger
This paper studied a compound beverage formulas with red jujube and ginger as materials.The formula for the compound beverage was confirmed by single factor experiment and orthogonal test as follows:the optimum proportion of red jujube juice and ginger juice was 4:1 (m:m), and sugar and acid constitute 7.5% and 0.25% of the total contents respectively. It tasted sweetly and sourly,the flavor of strong red jujube and spicy tasteless of ginger,which was a natural beverage with nutrition and health care.

red jujubegingercompound beverage

梁锦丽、郑锐东、郑燕丹

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广东揭阳职业技术学院生物工程系,广东,揭阳,522000

红枣 生姜 复合饮料

2011

保鲜与加工
国家农产品保鲜工程技术研究中心(天津)

保鲜与加工

CSTPCD
影响因子:0.956
ISSN:1009-6221
年,卷(期):2011.11(3)
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