红枣杜仲复合饮料的工艺研究

本文以红枣为主料、杜仲为辅料,探讨了杜仲浸提液、白砂糖和柠檬酸添加量对红枣杜仲复合饮料品质的影响,研制出营养丰富,口感适宜,有补气养血、强身健体功效的保健型复合饮料。采用单因素试验和正交试验,以感官评分为评价指标,确定了红枣杜仲复合饮料的最佳配方。结果表明,最佳配方为红枣浸提液、杜仲浸提液共100 mL,杜仲浸提液添加量18%,白砂糖添加量8%,柠檬酸添加量0.07%。在此条件下制作的红枣杜仲复合饮料色泽为透明的红褐色,酸甜适中,不仅有红枣的香味,而且有淡淡的杜仲清香;且无正常视力可见的外来物,饮料状态均匀透明、无沉淀,理化指标与微生物指标经检测均符合国家标准。

Technical Study of Zizyphus jujuba Mill and Eucommia ulmoids Oliv.Compound Beverage

With Zizyphus jujuba Mill as main raw material and Eucommia ulmoids Oliv.as auxiliary material,the effects of the amount of eucommia extract,sugar and citric acid on the quality of the compound beverage of jujube and eucommia were studied.A health-care composite beverage with rich nutrition,appropriate taste and certain effects of invigorating qi,nourishing blood and strengthening body constitution has been developed.Sensory score as the evaluation index,single factor test and orthogonal test were used to determine the best formula of jujube eucommia compound beverage.Results showed that,the optimum formula was jujube extract and eucommia extract 100 mL,Eucommia ulmoids Oliv.extract 18%,cane sugars 8%and citric acid 0.07%.Under this condition,the beverage is transparent reddish brown with moderate acidity and sweetness.It not only had the aroma of jujube,but also had the faint fragrance of Eucommia ulmoides,no foreign matter visible in normal vision,and the beverage was in uniform and transparent state without precipitation.The physical and chemical indexes and microbiological indexes were tested in accordance with the national standard.