CAJ | 학술논문

利用山药、茶多酚、梨为原料制备山药保健饮料，以复合饮料的感官评分为综合评价指标，对影响饮料品质的几种组分的配方、主料水比、菊花提取液用量、稳定剂配比、甜酸比等因素进行优化研究。结果表明，当山药、梨与茶多酚的质量比为5∶3∶2，菊花提取液量添加量为0.5%，海藻酸钠和羧甲级纤维素钠质量比为0.15∶0.45，柠檬酸、苹果酸与乳酸质量比为0.15∶0.1∶0.1，糖酸比为8∶0.35时，产品营养丰富、口感优良、风味独特。
이용산약、다다분、리위원료제비산약보건음료，이복합음료적감관평분위종합평개지표，대영향음료품질적궤충조분적배방、주료수비、국화제취액용량、은정제배비、첨산비등인소진행우화연구。결과표명，당산약、리여다다분적질량비위5∶3∶2，국화제취액량첨가량위0.5%，해조산납화최갑급섬유소납질량비위0.15∶0.45，저몽산、평과산여유산질량비위0.15∶0.1∶0.1，당산비위8∶0.35시，산품영양봉부、구감우량、풍미독특。
In the present study, we investigate the processing of compound health beverage made of yam, pear, chrysanthemum and tea polyphenols. And enzymic hydrolysising process and formula of product are optimized by using single-factor and orthogonal test. As a result, the optimal conditions are determined as followings: ratio of yam, pear and tea polyphenols is 5∶3∶2, concentration of chrysanthemum is 0.5%, ratio of SAA and CMC, citric, tartaric, and malic, and sugar-acid ratio is 0.15∶0.45, 0.15∶0.1∶0.1 and 8∶0.35, respectively. Under these conditions, the product obtained has improved qualities of color, nutrition, flavor and taste.