大枣枸杞大豆复合饮料的研制

目的]制成富含维生素和矿质元素的大枣枸杞大豆复合饮料。方法]以大枣、枸杞、大豆为原料,研究复合饮料的加工工艺,确定关键的工序要点,并对影响饮料品质的几个因素进行了正交试验。结果]复合饮料的最佳配比为大枣汁添加量为30%,枸杞汁添加量为30%,豆浆添加量为30%,护色剂VC添加量为0.02%,大枣打浆时的料水比为1∶5 mg/ml,稳定剂黄原胶添加量为0.20%,根据口感白砂糖添加量为6%。结论]制得的大枣枸杞大豆复合饮料感官评价较好,质量指标达到国家要求。

Preparation of Compound Drinks of Jujube, Medlar and Soybean

Objective] The aim is to produce compound drinks of jujube,medlar and soybean.Method] Taking jujube,medlar and soybeam as raw material,the technologies to process compound drinks were studied.The key working procedure was determined.Factors that influenced quality of drinks were studied.Result] The best formula was: 30%:30%:30% of jujube: medlar: soybean.The color fixative of VC was 0.02%.The ratio of materials and water was 1∶5 mg/ml.The addition of stabilizer xanthan was 0.20%.The addition of white refined sugar was 6%.Conclusion] The sensual evaluation of the compound juice of jujube,medlar and soybean was good and the quality achieved national standard.